Easy Cheesy Beef Ragu Loaded Ciabattas
with Baby Gem and Carrot Ribbon Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
240 grams
British Beef Mince
1 unit(s)
Carrot
1 unit(s)
Baby Gem Lettuce
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: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
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
Utensils
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. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
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 gem to the dressing and toss to coat.
a) Share the loaded ciabattas between your plates.
b) Serve your salad alongside.
Enjoy!
