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Beef Ragu with Gnocchi and spinach

Beef Ragu with Gnocchi and Spinach

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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Main Course
Cuisine Italian
Servings 6

Equipment

  • Dutch oven or heavy-bottomed pot perfect for slow braising, but a crockpot also works beautifully for a beef ragu slow cooker version.
  • Chef’s Knife for cutting the beef and prepping the veggies.
  • Wooden spoon ideal for stirring without scratching the pot.
  • Slotted spoon helpful if you want to remove the beef chunks while reducing the sauce.
  • Large saucepan or pot for boiling gnocchi.

Ingredients
  

For the Ragu

  • 2 tablespoons olive oil
  • 2 pounds beef chuck roast cut into large chunks
  • Salt and freshly ground black pepper to taste
  • 1 large onion finely diced
  • 4 garlic cloves minced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 28-ounce can crushed tomatoes
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon sugar optional, to balance acidity

For the Gnocchi and Spinach

  • 1 pound potato gnocchi store-bought or homemade
  • 4 cups fresh baby spinach
  • 2 tablespoons butter
  • Freshly grated Parmesan cheese for serving

Instructions
 

Sear the Beef

  1. Heat olive oil in a Dutch oven over medium-high heat. Season the beef chunks with salt and pepper, then sear them on all sides until browned, working in batches to avoid overcrowding. Transfer the beef to a plate and set aside.

Build the Flavor Base

  1. In the same pot, add a bit more olive oil if needed, then sauté the onion, carrot, and celery until softened—about 6–8 minutes. Add the garlic and tomato paste, stirring until fragrant, about 1 minute.

Deglaze with Wine

  1. Pour in the red wine to deglaze the pot, scraping up all the brown bits stuck to the bottom. Let it simmer for 3–5 minutes until slightly reduced.

Simmer the Ragu

  1. Return the beef to the pot. Add crushed tomatoes, beef broth, oregano, thyme, bay leaves, and sugar if needed. Bring to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2.5 to 3 hours, or until the beef is fall-apart tender.

Shred and Reduce

  1. Remove the beef chunks with a slotted spoon and shred them using two forks. Return the shredded beef to the sauce. Let the ragu simmer uncovered for another 20 minutes to thicken.

Cook the Gnocchi

  1. While the ragu thickens, bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface—about 2–3 minutes. Drain and toss with butter.

Wilt the Spinach

  1. Stir fresh spinach into the hot gnocchi so it wilts gently, or you can add it straight into the hot ragu if you prefer it fully incorporated.

Assemble and Serve

  1. Spoon the rich beef ragu over the buttery gnocchi and spinach. Finish with a generous sprinkle of Parmesan cheese. Serve hot, preferably with crusty bread and a glass of wine.