Italian Beef & Pork Gnocchi Ragu

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, celery and onion, stirring, until softened, 3-4 minutes. Add beef & pork mince, breaking up with a spoon, until browned, 3-4 minutes.
• Add garlic and Italian herbs and cook until fragrant, 1 minute. 

TIP: For best results, drain the oil from the pan before cooking the sauce. 

• Add the brown sugar, diced tomatoes with garlic & onion, vegetable stock (see ingredients) and the water. Reduce heat to low and simmer for 2-3 minutes. 

• While the ragu is simmering, heat a generous drizzle of olive oil in a second large frying pan over medium-high heat.
• Add gnocchi in a single layer, tossing occasionally, until golden, 6-8 minutes. Transfer to a paper towel-lined plate.

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

• To the ragu, add cooked gnocchi and baby spinach leaves. Toss to coat.