Heat olive oil over low heat. Add celery, onion, carrot, and pancetta. Sweat for 20-25 minutes until soft with no colour. Remove and reserve.

Raise heat to medium high. Add beef in thin layers, browning each layer before stirring. Once dark brown, remove.

Add diced pork belly and render slowly until dark brown. Add beef back in.

Add tomato paste and caramelize. Add milk to the meat and reduce.

Deglaze with red wine and reduce by half.

Add the vegetables and soffritto back into the mixture.

Add tomatoes, stock, bay leaf, parmesan rind, and nutmeg.

Lower heat to very low and cook for 3.5 hours to allow pork belly collagen to thicken naturally.

Remove bay leaf and parmesan rind. Mix in cold butter.

For gnocchi: Heat oven to 200°C/400°F. Bake potatoes for 1-1.5 hours until soft.

Cut cooked potatoes in half and pass through a ricer while warm. Add flour, egg yolk, parmesan, salt and pepper. Form soft dough without overworking.

Bring large pan of salted water to boil.

Roll dough into 1.5-2cm thick lengths and cut into similar sized pieces.

Carefully lift gnocchi into boiling water. Cook until they rise to surface, then 20-30 seconds more. Remove and place on oiled tray.

Refrigerate gnocchi for 30 minutes to firm up.

Heat oven to lowest setting. Heat non-stick pan with oil and butter. Brown gnocchi on both sides in batches until golden. Keep warm on oven tray.

For gastrique: Heat vinegar and sugar in small pan until boiling. Simmer for 1 minute to slightly thicken.

Finish ragu by removing parmesan rind and bay leaves. Add milk and cold butter for gloss. Add gastrique bit by bit to balance flavors.

Serve ragu with gnocchi, warming gnocchi gently in pan with touch of parmesan.