Ragu & gnocchi mozzarella bake

A delicious rich family Italian dish! Contains your 5-a-day and high in protein!

Info

Macros

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 large carrot, peeled & diced
• 2 celery sticks, diced
• 250g chestnut mushrooms, sliced
• 4 garlic cloves, crushed
• 400g The Meatless Farm Meat Free Mince (I buy from the plant-based section in Tesco’s)
• Pinch of salt & pepper
• 1 tbsp tomato puree
• 2 400g tin tomatoes
• 1 tbsp dried oregano
• 3 bay leaves
• 800g Fresh gnocchi (I buy from Tesco)
• 250ml red wine (optional)
• 240g reduced fat mozzarella, (125g drained) thinly sliced
• 10g yeast flakes (I use Marigold Super Engevita)

Method

1. Add the oil either in a wok or large pan and add the onion, carrot, celery sticks, chestnut mushrooms, garlic cloves and fry for 10 mins on a medium heat.

2. Break apart the mince and tip into the mixture, fry for a further 5 mins stirring throughout.

3. Season with salt and pepper and stir through the tomato puree, tin tomatoes, oregano, bay leaves, gnocchi and 200ml of boiling water and fry for a further 2 mins.

4. Pour in the wine and bring to the boil. Once boiling reduce the heat and simmer for 1 hour. For the first 45 mins have the lid on and for the remaining 15 mins simmer with the lid off.

5. Pre heat the oven to 180 degrees. Transfer the Bolognese into a large oven proof dish and spread over the mozzarella followed by the yeast flakes. Place into the oven and cook for 5-10 mins until cheese has melted and golden.