Brisket Ragu with Gnocchi

Experience the deep flavors of slow-cooked brisket combined with a robust tomato sauce in this brisket ragu paired with tender gnocchi. Each bite of the brisket is succulent, enhanced by herbs and a rich tomato base that blankets the soft gnocchi, absorbing the delicious flavors. This dish is a delightful treat for any evening, requiring some preparation but rewarding you with a dish bursting with flavors.

Ingredients

• 2 lbs brisket, trimmed and cut into cubes
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup red wine
• 28 oz can crushed tomatoes
• 1 cup beef broth
• 1 tbsp Italian seasoning
• salt
• black pepper
• 1 lb gnocchi
• 1/4 cup fresh basil, chopped
• grated parmesan cheese, for serving

Instructions

1. Preheat oven to 325°F (165°C).
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Add the brisket cubes and cook until browned on all sides, then remove and set aside.
4. In the same pot, add the diced onion and minced garlic, sautéing until the onion becomes translucent.
5. Deglaze the pot with red wine, making sure to scrape up any browned bits from the bottom.
6. Mix in the crushed tomatoes, beef broth, and Italian seasoning. Stir well to combine.
7. Return the brisket to the pot. Season with salt and black pepper to your taste.
8. Cover the pot and transfer to the preheated oven. Braise the brisket for 2.5 to 3 hours until it is fork-tender.
9. While the brisket cooks, prepare the gnocchi as per package instructions.
10. To serve, spoon the brisket ragu over the cooked gnocchi.
11. Top with freshly chopped basil and a generous amount of grated Parmesan cheese.

Keywords: Slow Cooking, Tomato Sauce, Herbs, Rich Flavors

Spice Rack: Salt, Black Pepper, Italian Seasoning

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