Step 1

Preheat oven to 180C/160C fan-forced.

Step 2

Heat half the oil in a large, heavy-based ovenproof frying pan over medium-high heat. Cook beef, in 2 batches, for 5 to 6 minutes or until browned all over. Transfer to a bowl.

Step 3

Heat remaining oil in pan over medium heat. Add onion, bacon, carrot, celery and garlic. Cook, stirring, for 8 minutes or until vegetables have softened. Add wine. Cook, stirring, for 2 minutes or until wine has reduced by half. Add tomato paste, tomatoes, stock cube, bay leaves, oregano sprigs and 2 1/2 cups water to pan. Stir to combine. Return beef to pan. Bring to the boil. Cover tightly with foil. Transfer to oven. Bake for 2 hours or until beef is very tender.

Step 4

Increase oven to 220°C/200°C fan-forced. Remove and discard oregano sprigs and bay leaves. Using 2 forks, shred beef. Stir in gnocchi. Sprinkle with mozzarella and parmesan. Bake for a further 15 to 20 minutes or until gnocchi is tender and mozzarella is melted and golden. Top with extra oregano. Serve with salad leaves.