Ultimate Beef and Veggie 'Nduja Ravioli

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.

When the mince has browned, drain and discard any excess fat. 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.

Add the passata, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder), red wine stock paste, water for the sauce and honey (see pantry for both amounts) to the beef mince.

Bring to the boil, then simmer until slightly thickened, 4-5 mins. 

While the sauce simmers, bake the garlic ciabatta on the top shelf of your oven until golden, 4-5 mins.

In the meantime, add the ravioli to your pan of boiling water and bring back to the boil. Cook until tender, 3 mins.

Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

Add the cooked ravioli to the pan of sauce. Carefully stir through until evenly coated. 

Taste and season with salt and pepper if needed, then remove from the heat.

In a medium bowl, combine the baby leaves with the tomatoes and balsamic glaze. Season with salt and pepper. 

Cut the garlic ciabatta diagonally into triangles.