Cheat's Italian Pork & Veal Ragu

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the red onion, carrot and zucchini and cook for 5 minutes, or until softened. Add the rosemary, garlic and Italian herbs and cook for 1-2 minutes, or until fragrant.

Add the pork & veal mince to the pan with the veggies and cook, breaking up with a wooden spoon, for 4 minutes, or until browned. Add the vinegar and cook for 2 minutes, or until the liquid has evaporated. Add the passata and crumble in the chicken stock cube. Add a pinch of black pepper and simmer for 10 minutes, or until reduced and thickened. Season to taste with a pinch of salt.

While the ragu is cooking, heat a good drizzle of olive oil in a second large frying pan over a high heat. Once hot, add 1/2 of the gnocchi and fry for 6 minutes, or until golden. TIP: Cooking the gnocchi in two batches and in a single layer ensures that each gnocchi is cooked evenly. No need to boil the gnocchi first, it can go straight into the pan! Set aside on a large plate and season with a pinch of salt and pepper. Repeat with the remaining gnocchi.

Add fried gnocchi to the pan with the pork & veal ragu and toss to coat.