Serves 4. Preparation time 5 minutes. Cooking time 20 minutes.
black pepper to taste
1 cup tomato passata
1/2 cup red wine
1 teaspoon brown sugar
250g fillet steak or mince a dash of chilli sauce
2 anchovy fillets (optional)
1 cup cream or evaporated milk
250g store-bought gnocchi or pasta shells
• Bring a large pot of salted water to the boil for the gnocchi. Roast some black pepper in a dry, hot pan and add the tomato passata, red wine and sugar. Simmer for 10 minutes to thicken.
• Chop the meat finely (or use mince) and add to the pan along with the chilli sauce and anchovy. Simmer for a few minutes until the meat loses its pink colour.
• Stir in the cream and bring to a simmer. In the meantime, cook the gnocchi, drain and pour the meat sauce over. If you want to, you can also add slices of pecorino cheese (use a carrot peeler),fried breadcrumbs ora mixture of fresh chopped basil and grated lemon zest.
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