Ragu: Heat a large pot to medium heat and add 1 tbs olive oil. Dice 300g beef chuck into 3cm cubes and season with 1 tsp salt and 1 tsp pepper. Sear for 2-3 minutes until browned all over then remove and set aside. Dice 1 onion, 2 carrots, 2 stalks celery and ½ leek, add to the pot and cook for 4-5 minutes until softened. Add 2 tsp crushed garlic and 1 tbs tomato paste and cook for 1 minute. Pour in 1 cup red wine and let reduce for 2 minutes. Add 1 x 400g tin crushed tomatoes, 1 cup beef stock and 1 tsp dried oregano. Add the beef back in, pop the lid on and reduce to low. Cook for 1.5 hours, stirring occasionally, until the beef is tender and pulls apart easily.

Brown butter gnocchi: When the beef has been cooking for 1 hour 30, cook 300g gnocchi as per packet instructions. Meanwhile, add 4 tbs butter to a large pan over medium heat. Let it melt and continue cooking, swirling occasionally, until it turns golden and smells nutty. Add a small handful of fresh sage leaves and fry for 1-2 minutes until crispy. Add the drained gnocchi and toss to coat.

Serve: Spoon ragu into bowls, top with brown butter gnocchi and finish with parmesan.