Slow Cooker Beef Ragu with Gnocchi

Ingredients: 

• 2 tbsp olive oil 
• 1kg beef brisket / beef cheeks / chuck steak 
• 4 cloves garlic, minced 
• 1 onion, diced 
• 1 tbsp onion powder 
• 1 tbsp garlic powder 
• 1 cup carrots, diced 
• ¾ cup celery, diced 
• 600g passata 
• 2 tbsp tomato paste 
• 1 cup beef stock 
• 2 bay leaves 
• 2 tsp thyme 
• 2 tsp Italian herbs 
• 250ml red wine 
• Pepper & salt 
• 500g gnocchi  

• Basil leaves 
• Parmesan cheese 

1. Beef and vegetables: Heat olive oil in a large pan over medium-high heat. Sear the beef on all sides until browned. Transfer to the slow cooker. In the same pan, add a bit more oil if needed, then sauté onion, garlic, carrot, and celery until softened (about 5 minutes). Add to the slow cooker. 
2. Pour in the passata, tomato paste, beef stock, red wine, and add onion powder, garlic powder, bay leaves, thyme, Italian herbs, salt, and pepper. Stir gently to combine. 
3. Cook: Cover and cook on low for 8–10 hours or high for 5–6 hours, until the beef is very tender and can be easily shredded with a fork. Once cooked, remove the bay leaves. Shred the beef using two forks, then return it to the sauce. Let it simmer uncovered for 15–20 minutes to thicken slightly. 
4. Gnocchi: Cook gnocchi according to packet instructions. Drain and toss with the beef ragu. Serve with fresh basil and a generous sprinkle of parmesan cheese.