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Betty Bossi Koch-Center
How it's done
Heat a little oil in a pan. Brown the meat in batches for approx. 5 mins., remove from the pan, season. Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary.
Finely chop the onion, dice the carrots.
In a frying pan, sauté the bacon lardons with the onion and carrots for approx. 3 mins. Add the tomato purée and rosemary and cook briefly.
Add the wine and reduce to half the volume. Add the stock and the tomato, bring to the boil then reduce the heat. Return the meat to the pan, cover and cook on a low heat for approx. 2 1/2 hours.
Boil the milk with the nutmeg and salt. Stir in the semolina, reduce the heat, simmer over the lowest heat, stirring constantly to form a thick paste. Remove the pan from the heat, cover and allow to absorb for approx. 10 mins.
Stir the cheese and egg into the semolina paste. On the back of a baking tray rinsed in cold water, spread the semolina approx. 1 1/2 cm thick, allow to cool.
Scatter the cheese over the semolina, cut into pieces, place on a tray lined with baking paper.
Gratinate for approx. 12 mins. in the upper half of an oven preheated to 220°C.
|Prepare:||Prepare the beef ragout approx. 2 days in advance, allow to cool. Cover and keep in the fridge. Reheat before serving. Prepare the gnocchi approx. half a day in advance, gratinate before serving.|
|Serve:||Serve the ragout with the gnocchi.|
Cutting carrots into strips, slices, sticks or cubes
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