Balsamic Beef Ragu with Gnocchi

This is a comforting slow braised beef ragu. I love to cook gnocchi right in the sauce for a truly one-pot meal!

Ingredients

• 3 pounds chuck roast, trimmed and cut into cubes
• 2 carrots, peeled
• 2 celery stalks
• 1 onion, peeled
• 3 garlic cloves, peeled
• 2 teaspoon calabrian chiles
• 2 tablespoon tomato paste
• 2 tablespoons Tuscan Seasoning
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons Nocellara del Belice Italian Extra Virgin Olive Oil
• 2 bay leaves
• 1 parmesan rind (optional)
• 1/2 cup Traditional Aged Dark Balsamic Vinegar
• 1/2 cup red wine
• 1 cup beef broth
• 1 can whole tomatoes
• 12 ounce gnocchi
• 1/2 cup heavy cream
• Grated parmesan for serving

Instructions

1. Heat the oven to 300 degrees.
2. Season the beef with salt and pepper on all sides.  Heat the olive oil in a large dutch oven over medium high heat. Add the beef in batches and sear for about 2 minutes per side. Remove and set aside.
3. Add the carrots, celery, onion, and garlic to a food processor. Pulse until minced.  Add the vegetables to the dutch oven along with the calabrian chiles and tuscan seasoning. Saute for about 5 minutes until soft. Add the tomato paste, balsamic vinegar and wine. Simmer for 2 minutes until slightly reduced.  Add the whole tomatoes to the food processors and pulse until smooth. Add the pureed tomatoes, broth, parmesan rind and bay leaf to the pot. Return the beef to the pot, cover and transfer to the oven to cook for 3 hours until tender.
4. When the beef is tender, remove from the oven and place on the stove over medium low heat. Shred the beef with a fork and stir in the cream.  Add the gnocchi and cook for about 5 minutes until the gnocchi is tender.
5. Top with parmesan, serve and enjoy!

Serves 4-6

Takes 3.5 hours