Start by peeling the onions and cutting them in half. Thinly slice them into slivers.

To a large pot at low-medium heat, add the onion. Douse in a fair amount of olive oil, then add the butter and salt. Leave the onions to caramelise for about 20-25 minutes at this lower temperature. Check periodically so they don’t burn, but try not to disturb them too much.

After 20-25 minutes turn the heat up to medium-high heat. Stir and let the onions deepen in colour for a few minutes. Then remove the onions from the pot and set aside.

Pour the red wine into the same pot the onions were in, use this to deglaze the leftover flavours.

Add the beef mince, use the spoon/spatula to break it up. Brown the mince until it is almost fully cooked.

Push the mince to the edges of the pot so there is an empty space in the centre. Add the tomato paste, italian herbs, and garlic powder to the middle. Mix these ingredients together to create a herby tomato paste, let these cook for a minute or two to alleviate the bitterness from the tomato paste.

Mix the tomato paste and mince to combine.

Pour in the beef stock and stir. Add the caramelised onion back in. Put a lid on the pot and leave to simmer on low for 10-15 minutes.

Bring a separate pot of water to a rolling boil, and cook the gnocchi as per packet instructions - typically about 2-3 minutes.

Before draining the gnocchi, reserve ½ of the pasta water and pour it into the beef mince. Then add the drained gnocchi.

Top with parmesan cheese and eat while it’s hot!