Sausage Ragu with Ricotta Gnocchi

Ingredients

• 1 carrot (peeled and finely chopped)
• 1 stalk celery (finely chopped)
• 1/2 small onion (finely chopped)
• 1 clove garlic (finely chopped)
• 6 sausages (high quality coarsely ground and casings removed)
• 1/2 cup (125ml) red wine
• 2.5 cups (550g) pureed tomatoes/passata
• 1/2 cup (125ml) water
• 1 tbsp fennel seeds
• 1 sprig rosemary
• 1 bay leaf
• Salt and pepper
• 14 oz (400g) ricotta
• 3 eggs
• 1 & 3/4 - 2 cup (250-300g) flour
• 1/2 cup (20g) parmesan (freshly grated)
• 1 pinch salt and pepper

Steps

1. 1

   Finely chop the carrot, celery and onion and add to a large pan with 1 tbsp of olive oil. Saute the vegetables slowly over a low heat for at least 10 minutes until softened .*see notes on this step.

2. 2

   Once softened add the chopped garlic and saute until fragrant. Turn up the heat to medium and add the sausage meat, removed from their casing and brown. Use the side of a wooden spoon or spatula to break up the meat into smaller pieces as it browns.

3. 3

   Next, add the red wine and reduce by half. Add the pureed tomatoes (passata) along with a bay leaf, fennel seeds, sprig of rosemary and a good pinch of salt and pepper. Rince the tomato can or bottle out with the water and add to the sauce.

4. 4

   Simmer the sauce on low for 1 hour, stirring a few times to make sure it doesn't stick to the pan.

5. 5

   When the sauce is almost ready (20 minutes before the end) make the gnocchi. Follow the instructions here then drop them into boiling salted water. When they float to the top they're ready.

6. 6

   Remove with a slotted spoon and add to the sausage ragu, toss to coat and serve.