Method

1. Heat the oil in a large frying pan over high heat. Add the beef and cook for 2 mins each side or until brown all over. Transfer to a slow cooker.
2. Add pancetta, onion, carrot, celery and garlic to pan. Cook, stirring, for 5 mins or until onion softens. Add wine. Bring to the boil. Cook for 2 mins or until liquid reduces by half. Pour the mixture over the beef in the slow cooker. Add tomato, bay leaves, oregano and thyme.
3. Cook, covered, for 4 hours on high (or 6 hours on low) or until the beef is very tender. Use tongs to transfer the beef to a bowl. Coarsely shred. Return the beef to the slow cooker. Season.
4. Cook gnocchi in a large saucepan of boiling water following packet directions or until al dente. Drain. Divide among serving bowls. Spoon over ragu. Sprinkle with parmesan.