Serves 6
2 tbsp olive oil
6 (1.5kg) beef short ribs
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, peeled and chopped
2 celery stalks, chopped
¼ cup tomato paste
1 cup red wine
500ml beef stock
800g cherry tomatoes
4 thyme sprigs
4 oregano sprigs
2½ cups ricotta
½ cup finely grated parmesan, plus extra to serve
2 eggs, lightly beaten
1¼ cup plain flour, sifted
2 tsp lemon rind, finely grated
Gremolata
2 garlic cloves, finely chopped
1 tbsp lemon rind, finely grated
¼ cup flat-leaf parsley, chopped
1 tbsp oregano leaves, chopped
1 tbsp baby capers
2 tsp olive oil
Method:
Heat oil in a large saucepan over medium heat, add ribs and cook 2-3 minutes each side or until lightly browned. Remove ribs and set aside.
Add onion, garlic, carrot and celery to pan and cook for 6 minutes or until softened. Add tomato paste and cook for a further 2 minutes. Add red wine and cook until reduced by half. Add stock, tomatoes, thyme, oregano and ribs, bring to the boil, then reduce heat to low and cook covered for 2 hours.
Remove the lid and cook uncovered for a further 2 hours or until the meat is tender and the sauce has reduced. Coarsely shred the meat and discard the bones and herb sprigs. Season with salt and pepper. Set aside and keep warm.
Meanwhile, place ricotta, parmesan, eggs, flour, lemon rind, salt and pepper in a bowl and mix well to combine.
Turn out onto a lightly floured surface and roll into 4 30cm-long ropes. Cut into 2cm pieces. Cook gnocchi, in batches, in a saucepan of salted boiling water for 2-3 minutes or until they float to the surface. Remove and add to the ragu sauce. Combine the gremolata ingredients in a bowl and sprinkle over ragu. Serve with sprinkling of parmesan.
