Penne Beef Ragu

a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. IMPORTANT: Wash your hands after handling raw meat.
c) While the beef cooks, peel and grate the garlic (or use a garlic press). Trim the carrot then coarsely grate (no need to peel).
d) Halve, peel and thinly slice the onion.

a) Once the beef has browned, drain and discard any excess fat from the beef, then season with salt and pepper. Add the carrot, onion and half the garlic. Cook until the carrot has softened, 2-3 mins, stirring frequently.
b) Add the tomato puree, red wine stock paste, finely chopped tomatoes, Italian style herbs, a pinch of chilli flakes (use more if you like heat), sugar and the water for the ragu (see ingredients for both amounts).
c) Bring to a boil then reduce to a simmer. Cook, stirring occasionally, until thickened, 10-12 mins. IMPORTANT: The beef is cooked when no longer pink in the middle.

a) About 5 mins before everything is ready, grate the Monterey Jack cheese.
b) Roughly chop the chives.

a) Halve the ciabattas and spread the remaining garlic on the cut side.
b) Drizzle over some oil.
c) Sprinkle over the cheese and grill on the top shelf of your oven until golden and brown, 2-3 mins. Watch it carefully as it can burn easily.