Penne Beef Ragu

a) While the pasta cooks, 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 spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment 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) Drain and discard any excess fat from the beef, then season with salt and pepper.

a) Once the beef has browned, add the carrot 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) and the water for the ragu (see ingredients for amount).
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 (use scissors if easier).

a) Halve the ciabatta and lay onto a baking tray, cut-side up.
b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see ingredients for amount).
c) Sprinkle over the cheese and grill on the top shelf of your oven until golden brown, 2-3 mins. TIP: Watch it carefully as it can burn easily.