Chicche di Patate with Slow-Cooked Beef Ragù
Gnocchi "Rustici" with a Beef & Barolo Wine Ragù and Parmigiano Reggiano
gnocchi

/ serving

Gnocchi "Rustici" with a Beef & Barolo Wine Ragù and Parmigiano Reggiano

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 chicche di patate, miniature gnocchi dumplings made using a mixture of flour and potato.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago using only milk, salt and rennet. 

Pasta: Potato Puree, Water. Potato Puree contains: Potato Flakes (Sulphites) (42%), Maize Starch, Flour 00 (Wheat), Salt, Potato Starch, Milk Powder, Egg Powder, Preservative: E223 (Sodium Metabisulphite), Antioxidant: E304, Acidity regulator: E330, Emulsifier: E471, Stabilizer: E450

Beef Shin Ragù: Beef Shin (52%), Onions, Red Wine (Sulphites), Beef Stock, Carrot, Celery, Tomato Puree, Garlic, Olive Oil, Bay Leaves, Salt

Garnish: Parmigiano Reggiano (Milk)

See recipe card here

Gnocchi: 200g, 228kCal (per portion)

Beef & Barolo Ragu: 160g, 170kCal (per portion)

Parmigiano Reggiano: 7g, 28kCal (per portion)

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 chicche di patate, miniature gnocchi dumplings made using a mixture of flour and potato.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago using only milk, salt and rennet. 

Ingredients (ingredients in bold and underlined)

Pasta: Potato Puree, Water. Potato Puree contains: Potato Flakes (Sulphites) (42%), Maize Starch, Flour 00 (Wheat), Salt, Potato Starch, Milk Powder, Egg Powder, Preservative: E223 (Sodium Metabisulphite), Antioxidant: E304, Acidity regulator: E330, Emulsifier: E471, Stabilizer: E450

Beef Shin Ragù: Beef Shin (52%), Onions, Red Wine (Sulphites), Beef Stock, Carrot, Celery, Tomato Puree, Garlic, Olive Oil, Bay Leaves, Salt

Garnish: Parmigiano Reggiano (Milk)

Recipe Card

See recipe card here

Nutrition

Gnocchi: 200g, 228kCal (per portion)

Beef & Barolo Ragu: 160g, 170kCal (per portion)

Parmigiano Reggiano: 7g, 28kCal (per portion)

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