👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced lamb and sear on all sides until browned. Remove lamb and set aside.

2. 2

   In the same pot, add the chopped onion, carrot, and bell pepper. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Return the seared lamb to the pot. Add the beef broth, tomato sauce, white wine, bay leaves, and salt. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until the lamb is very tender.

4. 4

   While the ragu is simmering, cook the potato gnocchi according to package directions. Typically, they are boiled until they float to the surface.

5. 5

   Drain the cooked gnocchi and add them to the lamb ragu. Stir gently to combine and let it cook for another 5 minutes for the flavors to meld.

6. 6

   Serve the gnocchi with lamb ragu hot, garnished with fresh oregano leaves and shaved Parmesan cheese.

   💡 プロのコツ: For a richer sauce, you can add a tablespoon of tomato paste with the vegetables.