Gnocchi with pork ragu.Marco Del GrandeTime:2 hours +Makes:3-4 litres. Freezes well.
In Italian cooking,a ragu is a meat-based condiment primarily for pasta dishes. There are two distinct types. In the first,the meat is minced or hand-cut. In the second,it is cooked in one piece. Both are simmered long and slow to develop flavour.