Gnocchi Bolognese Bake

1. Preheat the oven to 180°C (200°C fan).
2. Heat the olive oil on medium heat in a large, oven proof pan. Add the onions, carrots, celery and garlic. Cook for 5 minutes or until softened.
3. Turn the heat to high, add the beef and cook 2-3 minutes until browned, season with salt and pepper.
4. Add the white wine, cook for 2 minutes until it has mostly evaporated.
5. Add the full cream milk, chopped tomatoes and beef stock. Bring the sauce to the boil before reducing the heat to low so the sauce is simmering gently. Cook uncovered for 30 minutes, adding 1/4 cup of water if the sauce begins to stick to the base of the pan (see note 2 for a slow simmer option).
6. Stir through the gnocchi, top with mozzarella slices and oven bake for 15 minutes or until golden and bubbly.
7. Top with fresh basil and freshly grated parmesan before serving.

Note 1 – Milk? Yes milk! This recipe is inspired by an article I found on NY times. Once I started researching, I found that milk adds a richness and depth to Bolognese sauce, helps to tenderise the meat and also helps to remove the acidity from the tomatoes. I held my breath trying it for the first time but I promise it’s worth the high stress levels – It was delicious! If you prefer to not use the milk, simply omit.

Note 2 – If you have the time, cook it for longer. The longer the cooking time = the more intense and flavourful. You could leave this on the stove-top for up to 3-4 hours. Just make sure you stir it every half an hour and add 1/4 cup of water if the sauce is sticking to the base of the pan.