HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheat's Italian Pork & Veal Ragu
Cheat's Italian Pork & Veal Ragu

Cheat's Italian Pork & Veal Ragu

with Pan-Fried Potato Gnocchi

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Rich ragu coats these crispy gnocchi pillows for a perfectly indulgent Bolognese-adjacent dish that we just can’t get enough of.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

red onion

2 unit


1 unit


1 bunch


1 block

Cheddar cheese


1 bunch


3 clove


1 sachet

Italian herbs

(May be present Gluten/Gluten)

1 packet

pork & veal mince

1 cube

chicken stock

1.5 packet



1 unit


Not included in your delivery

olive oil

2 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2950 kJ
Fat22.5 g
of which saturates10.1 g
Carbohydrate74.6 g
of which sugars11.6 g
Dietary Fibre0 g
Protein46.3 g
Cholesterol0 mg
Sodium1500 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Garlic Press
Large Pan
Instructionsarrow up iconarrow up icon
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Finely chop the red onion. Finely chop the carrot (unpeeled). Finely chop the zucchini. Pick and finely chop the rosemary leaves. Peel and crush the garlic. Finely chop the *parsley leaves. Grate the Cheddar cheese**.


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.


Divide the pan-fried potato gnocchi and Italian pork & veal ragu between bowls. Sprinkle over the parsley and grated Cheddar.