Gnocchi with Beef Ragu

I'm not a big fan of meat that is really tender. So I didn't really like this so much, but others in my home did. I think I wouldn't mind making this with a pasta and leaving the meat out, just to see what it would be like.

- 500g chuck steak cubes
- 1 tablespoon smoked paprika
- 1 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, crushed
- 500ml tomato passata
- 1 cup beef stock
- 1/4 cup red wine
- 1/2 cup basil

1. Prepare gnocchi according to packet instructions.

2. Preheat oven to 180 degrees celcius. Coat the steak with the spices, salt, and pepper.

3. Heat oil in a frying pan, and cook meat. Transfer to a plate.

4. Halve the capsicums lengthways and rub them with a little oil. Grill them skin side up, until black and charred. Place in a bowl and cover with cling wrap until cool enough to handle. Peel off the skin and trim all the pith and seeds out. chop roughly and place in a food processor. Process into a rough puree.

5. Sute onion and garlic for about 2-3 minutes in the fry pan. Add the tomato pasatta, pureed capsicums, stock, and wine and bring to the boil.

6. Transfer to a casserole dish and place in the oven. Cook covered for 2 hours.