LAMB RAGÚ GNOCCHI

- METHOD -

Heat a drizzle of olive oil in a large Dutch oven / buffet casserole style pot.

(You want it large enough to cook your sauce and add the gnocchi to the pot at the end)

Add the onion, celery and carrot and season it with about half a tablespoon of the Cape Herb Spice Louisiana Cajun Rub.

Cook until the vegetables are very tender and just beginning to brown.

Next up add the bacon and cook for a few minutes and then add the garlic and tomato paste and cook until fragrant.

Add the lamb mince and rosemary and season everything with the remaining Cape Herb Spice Louisiana Cajun Rub.

Sauté, tossing to coat the lamb completely in the vegetable mixture.

Pour in the white wine, stock and tomato and bring it to a gentle simmer. Simmer until the sauce thickens and the flavour builds, about 30 minutes.

Give the sauce a stir every 10 minutes or so, splashing in a little more chicken stock or wine as needed.

When sufficiently thickened, flavourful and still a little saucy taste to adjust seasoning.

Meanwhile, cook gnocchi in boiling, salted water according to the package instructions.

Drain using a slotted spoon and add straight to the pan of ragù.

Toss with the ragù coating every piece of gnocchi well and allowing it to absorb some of the sauce.

Divide heaping spoonfuls among bowls and top with a generous shower of parmesan.

Serve right away and enjoy!

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/