INGREDIENTS
2 lb
beef chuck roast, cut into large chunks and dried with a paper towel
3 tbsp
olive oil
Half white onion, finely diced
1
carrot, diced
1
celery stalk, diced
3 cloves
garlic, minced
1 tbsp
dried thyme
1 cup
red wine
1 cup
beef stock
1 tbsp
tomato paste
1/2 cup
frozen peas, thawed
1 lb
dried gnocchi
2 cups
shredded mozzarella
coarse salt