Beef & Veggie Ragu with Gnocchi for Dinner

• Add garlic and Italian herbs (see ingredients) and cook until fragrant, 1 minute. • Add beef mince and cook, breaking up with a spoon, until browned, 4 minutes. • Add tomato paste (see ingredients) and cook for 1 minute. Add the brown sugar, caramelised onion chutney, passata, zucchini and beef-style stock powder. Simmer until thickened, 10 minutes. • Season with salt and pepper. If needed, add a splash of water to loosen the ragu. Stir in baby spinach leaves until wilted.

TIP: For best results, drain the oil from the pan before adding the tomato paste!

• While the ragu is simmering, heat a second large frying pan over medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook gnocchi (see ingredients) in a single layer, tossing occasionally, until golden, 8-10 minutes. • Season, then remove from heat.

TIP: If the gnocchi doesn't fit in a single layer, cook in batches so it becomes golden, adding extra oil if necessary.

• Reserve two portions of ragu in the frying pan for lunch. Add remaining ragu to the pan with the gnocchi, tossing to coat. • Return reserved ragu to medium-high heat. Push ragu to one side, then add a drizzle of olive oil in the empty space. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend to the heated oil. Stir until fragrant, 1-2 minutes. • Stir ragu into the spice blend to combine. Remove from heat and set aside.

• Roughly chop parsley. Divide beef and veggie ragu and gnocchi between bowls. • Sprinkle with parsley and grated Parmesan cheese to serve. Enjoy!