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Slow-cooker oxtail ragù with gnocchi
Fruit and vegetables
2
onions
, roughly chopped
4
carrots
, peeled and grated
4
celery
sticks, roughly chopped
4
garlic
cloves, finely grated or crushed
2 tsp dried
thyme
12 small–medium Maris Piper
potatoes
handful fresh flatleaf
parsley
, roughly chopped, to garnish
Tins, packets and jars
400g tin
chopped tomatoes
200g/7oz “00”
plain flour
, plus extra for dusting
Cooking ingredients
1 tsp
vegetable oil
2 tsp dried
oregano
2 tbsp
tomato purée
1 reduced salt
beef stock
cube
salt and freshly ground
black pepper
½ tsp
sea salt
¼ tsp freshly grated
nutmeg
freshly ground
black pepper
Dairy, eggs and chilled
30g/1oz
Parmesan
, finely grated
2 free-range
egg yolks
Meat, fish and poultry
2kg/4lb 8oz
oxtail
on the bone, cut into 5cm/2in thick pieces
Back to recipe
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