Easy Cheesy Beef & Pork Ragu Loaded Ciabattas
with Baby Leaf and Carrot Ribbon Salad
- Milk
- Sulphites
- Cereals containing gluten
Perfect for a midweek meal, these Easy Cheesy Beef & Pork Ragu Loaded Ciabattas can be on your table in less than 25 minutes. A quicker version of the Italian beef ragù or a sloppy joe, it's still full of flavour.
Ingredients
240 grams
British Beef and Pork Mince
1 unit(s)
Carrot
40 grams
Mature Cheddar Cheese
(Contains: Milk)
1 sachet(s)
Mixed Herbs
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Tomato Ketchup
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
a) Heat a frying pan on medium-high heat (no oil).
b) Once hot, add the beef and pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
c) When the mince has browned, drain and discard any excess fat.
d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) While the mince fries, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
b) Grate the cheese.
a) Once the mince is cooked, add the mixed herbs, passata and red wine stock paste along with the ketchup, sugar and water for the sauce (see pantry for all three amounts).
b) Bring to the boil, then reduce the heat to medium and simmer until thickened, 4-5 mins.
c) Meanwhile, preheat your grill to high.
d) Halve the ciabatta.
a) Put your ciabatta halves cut-side up on a baking tray and drizzle with olive oil. Grill until golden, 2-3 mins.
b) Once the ragu has thickened, taste and add salt, pepper and sugar if needed.
c) Once the ciabatta has toasted, removed from the grill and carefully spoon the ragu on top of each half.
d) Sprinkle over the cheese and grill again until the cheese has melted, 2-3 mins.
a) While the ciabattas ar under the grill, in a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
b) Season with salt and pepper and mix together.
c) Add the carrot and baby leaves to the dressing and toss to coat.
a) Share the loaded ciabattas between your plates.
b) Serve your salad alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The beef-and-pork ragu is rich and full of flavour; some find it a little sweet or heavily tomato-based, so go easy on the ketchup and sugar.
- Ease of prep: Most find this quick and straightforward to pull together, though a few noted it took longer than expected.
- Suggestions: Toast the underside of the ciabatta first to keep it crunchier once the ragu is added; some prefer serving the ragu on a baked potato, rice, or pasta instead of bread. Adding roasted peppers or extra vegetables to the ragu works well, and a honey-and-mustard vinaigrette is a nice alternative to the red wine dressing.
- Next-day meals: The ragu thickens nicely overnight, making leftovers a treat; it also works well as a tortilla or pitta filling.
- Portions: Many feel the dish is better suited to lunch than a main dinner; adding chips or wedges on the side helps make it more substantial.
