This gnocchi al ragu with beef and mushrooms is pure comfort food in just one plate, it's totally different from my creamy white ragu, cooked with pancetta and ground pork. It's a kind of meal you crave on those cold, grey days when you just want something warm. The beef is cooked super slow until it's melt into your month and thanks to the tomato and mushrooms gives the sauce a deep and rich flavour. All served with plenty of gnocchi.
It the perfect weeknight or weekend dinner, hearth enough for holidays gathering and jet simple enough to make as family dinner. Trust me one I say, no matter when you'll serve it, this gnocchi al ragu will be a total hit!
Besides ragu gnocchi and I have a series of Italian pasta that I'm sure you are going to fall in love. If you love slow cooked sauce try my spicy Calabrese sauce, with pork ground, pork belly, and beef shin. If you love mushrooms, this porcini sauce with pappardelle is the perfect dish. Another easy and delish is my Italian baked rigatoni pasta with Italian sausage. Also, my spicy arrabbiata spaghetti or my authentic amatriciana sauce are a must to eat.
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Top secret gnocchi al ragu ingredient
What really takes this ragu with gnocchi to the next level is the additions of mushrooms, more specific the porcini. This is a little tricks that I learned from my mum, and it does makes all the difference. The mushrooms during the cooking releases a deep and rich umami flavour, making the whole ragu irresistible. A true chef's kiss. Don't skip it!
Gnocchi al ragu ingredients
- Ground beef - To make gnocchi with ragu buy ground beef that is not super lean. We need to have certain amount of fat. I like to buy ground beef that has 20% of fat. It make the sauce juicy and delicious.
- Veggies - Use fresh carrot, celery and onion. This is a classic base for every Italian ragu.
- Mushrooms - Use dried porcini. Soak them in plenty of warm water for al least 15 minutes before starting cooking. Don't throw the liquid from the soaking. It's a bomb of flavour.
- Herbs - Here I'm using fresh rosemary. You know me, I love to cook with fresh herbs. They give another level of flavour compering to the dry ones.
- Wine - Red wine is perfect choose. I am a big fun in using a quality wine for cooking. So pick a bottle of Sangiovese wine that you would like to drink too.
- Tomatoes paste - The tomatoes paste add another layer of flavour in the ragu. You may wonder why? It's because it's a rich concentration of tomatoes, cooked slowly for several hour until a dense paste forms. This concentrations of flavours gives depth and a boost of umami.
- Tomato puree passata - Make sure to read the label before buying the passata. The passata must contains just the tomatoes and a small percentage of salt.
- Water - The water helps the ragu sauce to cook slowly without burning. Use safe, drinkable water and let the slow simmer do the magic.
- Gnocchi - Serve the ragu with homemade gnocchi or store bought one.
How to make gnocchi al ragu with beef
- Step 1: Before to start, we need to soak the dried porcini in warm water for 15 minutes. Set aside.
- Step 2: Add the carrot, celery and onion in a food processor and blitz the vegetables until are finely shredded.
- Step 3: Add the olive oil along with the vegetables, and the rosemary in a sauce pan. Turn the heat on medium heat. Fry the soffritto for 6 minutes, or until they become pale. Mix and scrub the bottom of the pan with a wooden spatula.
- Step 4: Add the ground beef to the pan, and break it up with a wooden spoon, high heat. The meat will start to realise the liquid, keep stirring and scraping the bottom of the pan. Gently squeeze the porcini to remove the extra liquid. Cut them into chunks and set it aside.
- Step 5: Toss in the porcini and mix. After a quick mix pour the wine. Stir and scrape the bottom of the pan again. Once the alcohol is evaporated, add the tomato paste and give a good mix.
- Step 6: After a minute, add the porcini water and mix again. Once the liquid is evaporated add the passata and 50 ml of water, stir again. Reduce the heat to low. Cover the pot with a lid and stir every now and then. Add the remaining water after 20 minutes. Let the sauce simmer for 1 hour and 30 minutes. After the sauce is ready cook the gnocchi.
Hint: always stir and scrape he bottom of the pan, those brown bits are full of flavour. Keep an eye on the ragu, so it doesn't burn.
Top Tip
When the ragu is ready? - The ragu is ready when the sauce is thicker, little bubbles peek out, the colour of the ragu is a bit darker and you see shiny little pool of oil on top.
Stir and scrape - Don't forget to stir and scrub the bottom of the ragu. To prevent the sauce from burning.
Add the porcini water - If you are using dry porcini, don't throw away the soaking liquid. It is pack of flavour.
Cooking slow - Low heat and slow simmering is the top tip to get a perfect ragu.
Great make ahead - Ragu tastes better the next day. Make it ahead and once cold refrigerate.
Substitution and variations
- Gnocchi - Instead of potatoes gnocchi you can make homemade gnocchetti, just by using water and flour. Super simple to make with fancy equipment. It can be a great activity to make your kids busy.
- Meat -Instead of beef, you can use a mix of veal, pork, or even chicken. To make it even more special add two or one Italian sausages in it.
- Mushrooms - Frozen porcini or fresh once are perfect substitute. However, if you can't find them, use a mix of mushrooms. My choice would be a mix of cremini, shiitake, king oysters and maitake.
- Tomato puree passata - Instead of passata, use San Marzano whole peeled tomatoes (before to add them into the ragu crush the tomatoes with your hand). Or buy any good plum tomato can.
- Spices - Add few a few flakes of red hot chili pepper into the soffritto for extra kick.
- Water - Instead of water you can use a beef broth to make the ragu with gnocchi even more richer.
- Herbs - Use a mix of fresh herbs: one bay leaves, rosemary, sage and marjoram.
- Parmigiano Reggiano rind - Add a small rind of Parmigiano Reggiano into the tomatoes sauce for more deep flavour. Make sure that the crust of the Parmigiano doesn't have any wax, if so remove it by grating the top layer with a knife. Remember that the authentic Parmigiano doesn't have any wax in the rind.
- Vegetables - Add a cup of fresh or frozen peas into the sauce before deglazing with red wine.
📖 Recipe
Ragu gnocchi with beef and mushrooms (Italian pasta)
Equipment
- 1 Medium Bowl to soak the porcini
- 1 Chopping board and Vegetable Knife to cut the porcini
- 1 Food processor to finely shredded the veggies
- 1 Medium saucepan to cook the ragu
- 1 Wooden spoon to stir and scrap
Ingredients
- 40 gr dried porcini 1.4 oz
- 1 medium carrot
- 1 celery stalk
- 1 medium onion
- 2 tablespoon olive oil extra virgin
- 1 small spring of rosemary
- 350 gr ground beef with 20 % of fat 12 oz
- 100 ml red wine as Sangiovese ½ cup
- 2 tablespoon tomato paste
- 400 ml tomato puree passata 14 oz
- 200 ml porcini water 7.06 oz
- 410 ml room temperature water 14 oz
- 600 gr gnocchi 21 oz
- salt to taste
Instructions
- Before to start, wash the dried porcini under the tab water very quickly to remove any dirt. Soak the dried porcini in warm water (200 ml) for 15 minutes in a medium bowl. Set aside.
- Cut the carrot, celery and onion into chunks. Add them in a food processor and blitz the vegetables until are finely shredded.
- Add the olive oil along with the vegetables, and the rosemary in a sauce pan. Turn the heat on medium heat. Fry the soffritto for 6 minutes, or until they become pale. Mix and scrub the bottom of the pan with a wooden spatula. You might see that the bottom of the pan is getting brownish, don't worry. We will deglaze it later with the wine.
- Add the ground beef to the pan. Mix everything together and with a wooden spatula break down the meant by pushing down. The meat will start to realise the water, keep stirring and scraping the bottom of the pan. Gently squeeze the porcini to remove the extra water, and cut them into chunks. Set them aside.
- Toss in the porcini and mix. After a quick mix pour the wine. Stir and scrape the bottom of the pan again. Once the alcohol is evaporated, add the tomato paste and give a good mix.
- After a minute, add the porcini water and mix again. Once the water is evaporated add the passata and 50 ml of water, stir again. Reduce the heat to low. Cover the pot with a lid and stir every now and then. After 20 minutes add the remaining. Let the sauce simmer for 1 hour and 30 minutes. The ragu is ready when the sauce is thicker, little bubbles peek out, the colour of the ragu is a bit darker and you see shiny little pool of oil on top.
- Once the ragu is ready taste to adjust salt and black pepper, if needed it. Cook the gnocchi in plenty salted boiling water. Follow the packet instructions for the cooking time. Drain the gnocchi once they are done, and reserve some pasta water. Add the gnocchi to the sauce along with few tablespoons of pasta water. Mix well, then add some grated Parmigiano Reggiano. Toss again and served with some more grated Parmigiano Reggiano.
Notes
Leftover
Got leftovers? No worry, you can turn the gnocchi al ragu into:- Baked gnocchi - Mix the gnocchi with the beef ragu, add some mozzarella cheese, some grated Parmigiano Reggiano on top and bake it. For a crispy finish pop it under the broiler for a minute.
- Others idea - Use extra ragu for making a lasagna, or freeze it into small portions for future meal.
Store
- Fridge - Place them in an airtight container for about three days. For the best experience, reheat the gnocchi before serving in a frying pan with a splash of water.
- Freezer - Once it has completely cooled, transfer the leftovers into small airtight containers and place them in the freezer. I like to divide the leftovers into smaller portions for easy, ready-to-eat servings. They will stay fresh for up to one month. When needed, defrost them in the fridge for 12 hours before reheating, then follow the instructions above.
Eat it with
These are my favorite dishes to serve with ragu with gnocchi:
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