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Gnocchi Tricolore with Slow-Cooked Beef Ragù (gf. avail)

Ragù was invented and published in the 18th century by Alberto Alvisi, who was the chef for the Cardinal of Imola, later Pope Pio VII (pictured below). Alvisi’s recipe was documented as “The Cardinal’s Ragù”, but was not rediscovered for another 180 years by Bolognese journalists digging through archives. Alvisi’s recipe included exotic spices like cinnamon, which was quite inventive for the age. Using cinnamon in ragù is rarely used in modern day, instead focusing mainly on ensuring the meat is the primary focus.

Our chefs carefully brown pieces of marbled beef until they take on a deep, burnished hue. This is where all the flavour is. We then slowly braise our caramelised beef with red wine, onions & tomatoes to make the meat as tender and flavourful as possible. This very special ragù is served with handmade gnocchi tricolore, a beautiful mixture of white, green and red dumplings. 

Ingredients: Fresh pasta (Wheat flour, Egg, Durum wheat flour, Water) Veal, Onion, Celery, Carrot, Bay leaves, Thyme, Salt, Pepper, Extra virgin olive oil, White wine, Vegetable stock

Garnish: Parmesan

Download the recipe card here

Gnocchi Tricolore with Slow-Cooked Beef Ragù

Grams Calories
Gnocchi Tricolore 200g 380kCal
Slow-Cooked Beef Ragù 155g 230kCal
Parmesan 10g 25kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

Ragù was invented and published in the 18th century by Alberto Alvisi, who was the chef for the Cardinal of Imola, later Pope Pio VII (pictured below). Alvisi’s recipe was documented as “The Cardinal’s Ragù”, but was not rediscovered for another 180 years by Bolognese journalists digging through archives. Alvisi’s recipe included exotic spices like cinnamon, which was quite inventive for the age. Using cinnamon in ragù is rarely used in modern day, instead focusing mainly on ensuring the meat is the primary focus.

Our chefs carefully brown pieces of marbled beef until they take on a deep, burnished hue. This is where all the flavour is. We then slowly braise our caramelised beef with red wine, onions & tomatoes to make the meat as tender and flavourful as possible. This very special ragù is served with handmade gnocchi tricolore, a beautiful mixture of white, green and red dumplings. 

Ingredients

Ingredients: Fresh pasta (Wheat flour, Egg, Durum wheat flour, Water) Veal, Onion, Celery, Carrot, Bay leaves, Thyme, Salt, Pepper, Extra virgin olive oil, White wine, Vegetable stock

Garnish: Parmesan

Recipe Card

Download the recipe card here

Nutrition

Gnocchi Tricolore with Slow-Cooked Beef Ragù

Grams Calories
Gnocchi Tricolore 200g 380kCal
Slow-Cooked Beef Ragù 155g 230kCal
Parmesan 10g 25kCal

 Please note the above nutritional guidance is based on our estimates only. 

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