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Heat olive oil in a medium heavy based saucepan to medium heat.
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Add onion, carrot and celery and sauté until softened but not coloured. Add garlic and sauté for a further minute.
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Add beef mince and sausage meat, increase heat to medium-high and sauté until moisture evaporates and meat is browned - ensuring all meat is broken up into small pieces with wooden spoon.
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Add white wine and reduce to a third.
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Add tomato paste and cook for 1 minute.
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Add tomato passata, bay leaves, salt and pepper to taste. Bring to the boil and lower heat to a simmer.
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Simmer for one hour, adding water if necessary.
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Preheat oven grill to low.
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Heat gnocchi according to packet instructions.
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Strain gnocchi, place in a medium oven proof frypan, add half the ragu and toss to combine.
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Tear mozzarella into pieces and place over the gnocchi.
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Grill until cheese is melted, bubbly and golden.
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Serve, garnished with chopped parsley.
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Note: To use the remaining half of the ragu simply toss through 500g of San Remo pasta of your choice. Leftover ragu will last 3-4 days in an airtight container in the refrigerator. If you do not expect to eat the food within 3-4 days it is best frozen immediately and it will last for up to 3 months. When reheating ragu ensure it is steaming hot throughout.
