Italian Beef Ragù with Gnocchi

Steps

1. Prep veggies Bring a medium pot of salted water to the boil. Bring a full kettle of water to the boil. Cut broccoli into small florets and set aside in a medium heat-proof bowl. Finely dice onion and carrot. Grate courgette and set aside.
2. Cook beef Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and carrot for about 4 minutes, stirring frequently, until softened. Add ragù spice mix and beef mince to pan and cook a further 3 minutes, breaking up mince as it cooks.
3. Finish ragù Add courgette, stock, tomato passata, tomato paste and salt to pan and bring to a simmer, reduce heat to medium and simmer a further 6-8 minutes, until thickened. Stir through sugar, balsamic vinegar and spinach.
4. Cook broccoli When beef ragù has 3 minutes cook time remaining, pour boiling water over broccoli, cover and steam for about 5 minutes until bright green and tender. Drain and return to bowl with oil and vinegar.
5. Cook gnocchi Cook gnocchi in pot of boiling water for 2 minutes, until it floats to the surface and is just tender. Reserve ½ cup pasta water, then drain. Return gnocchi to pot with a drizzle of olive oil to prevent sticking. Toss cooked gnocchi through beef ragù. Add ¼-½ cup reserved pasta water if sauce is too thick. Season to taste.
6. Spoon beef ragù and gnocchi into bowls and sprinkle with cheese. Serve broccoli on the side.