Start the Ragu

Preheat your oven to 325°F (160°C).

Heat a drizzle of oil in a heavy oven-safe pot.

Pat the beef dry and season well with salt and pepper.

Sear the beef on all sides until deep golden and caramelized. Remove and set aside.

In the same pot, add the onions and garlic. Cook until soft and fragrant.

Add the sliced mushrooms and cook 5–7 minutes, until lightly browned and reduced in size.

Stir in the tomato purée, rosemary, thyme, bay leaves, beef stock, sugar, salt, and pepper.

Return the beef (along with its juices) to the pot.

Cover with a lid and transfer to the oven.

Braise for 3–4 hours, or until the beef is fall-apart tender.

Make the Parmesan Gnocchi

Place whole potatoes on a baking sheet and bake 45–60 minutes, until very tender.

Let them cool slightly, then cut open and scoop the flesh into a bowl.

Add the Parmesan and mash until smooth.

Mix in the egg yolks.

Gradually add flour—about ½ cup at a time—until a soft dough forms.

Use only as much flour as needed to avoid tough gnocchi.

Break the dough into sections and roll each into long ropes.

Cut into small pieces about ½ inch thick.

Place on a tray dusted with semolina or flour.

Optional: Roll each piece gently over a fork to create grooves.

Finish the Ragu

When the beef is tender, remove it from the pot.

Shred the meat, discarding excess fat or connective tissue.

Return the shredded beef to the sauce.

Simmer on the stovetop for a few minutes to thicken.

Taste and adjust with salt, pepper, or a pinch of sugar if needed.

Cook the Gnocchi

Bring a large pot of salted water to a boil.

Drop the gnocchi into the water.

When they float to the surface, they’re ready—this takes just a minute or two.

Use a slotted spoon to transfer them directly into the ragu.

Serve

Ladle the mushroom-rich beef ragu and tender gnocchi into bowls.

Top with extra Parmesan and chopped parsley, if you like.

Comforting, hearty, and full of deep flavor!