Easy Cheesy Beef Ragu Loaded Ciabattas

Name: Easy Cheesy Beef Ragu Loaded Ciabattas with Baby Leaf and Carrot Ribbon Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 240 grams British Beef Mince; 1 unit(s) Carrot; 40 grams Mature Cheddar Cheese; 1 sachet(s) Mixed Herbs; 1 carton(s) Tomato Passata; 28 grams Red Wine Stock Paste; 2 unit(s) Ciabatta; 12 milliliter(s) Red Wine Vinegar; 50 grams Baby Leaf Mix; 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

with Baby Leaf and Carrot Ribbon Salad

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Perfect for a midweek meal, these Easy Cheesy Beef 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.

Tags:

High Protein

Allergens:

Milk

•Sulphites

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

240 grams

British Beef 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

Nutritional information

Energy (kJ)2763 kJ

Energy (kcal)660 kcal

Fat28.2 g

of which saturates11.7 g

Carbohydrate64.5 g

of which sugars14.3 g

Dietary Fibre5.5 g

Protein39.2 g

Salt4 g

Trans Fat0.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Grater

•Peeler

•Baking Tray

•Large Bowl

Instructions

a) Heat a frying pan on medium-high heat (no oil).

b) Once hot, add the beef 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 beef 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 beef 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 are 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.