Gnocchi with Bolognese Sauce

• 500 grams lean ground beef
• 2 onions, chopped
• 2 minced cloves of garlic
• 1 red pepper, chopped
• 5 - 6 mushrooms, sliced
• 28 oz can plum tomatoes, (796ml)
• 14 oz can tomato sauce (400ml)
• ½ tsp dried basil (3ml)
• 1 tbsp dried oregano (15ml)
• dash of cayenne pepper
• dash of paprika pepper
• salt and ground black pepper to taste
• 1 lb (454 gm) package of gnocchi

Sauté beef, onions, garlic together with olive oil until beef starts to brown, add pepper and mushrooms - continue to cook until onions and peppers are tender and meat is cooked.
Use lid to drain off excess fats.
Add tomatoes (chopped) and their liquid, tomato sauce and seasonings.
Continue to cook (covered) for about 30-40 minutes on low heat to transfer flavors.
Meanwhile add the gnocchi to a pan of boiling, salted water. The gnocchi will rise to the top and float when they are ready.
Transfer to the Bolognese sauce and mix. (You can maintain the meal at a low simmer at this stage)
Serve with Parmesan cheese on the side. Serves four.