Heat a drizzle of oil in a large saucepan on high heat.

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

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.

Meanwhile, halve the ciabattas.

When the mince and mushrooms have browned, stir in the passata, red wine stock paste, Worcester sauce and mixed herbs along with the sugar, tomato ketchup and water for the ragu (see pantry for all three amounts).

Bring to a boil, then reduce the heat and leave to gently simmer until the sauce has thickened, 6-7 mins.

Just before the stew is ready, toast the ciabatta halves in your toaster until golden.

Drizzle some oil over the slices, then cut diagonally into triangles.

When the stew has finished simmering, stir in the butter (see pantry for amount) until melted.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Share the stew between your serving bowls and sprinkle over the grated hard Italian cheese.

Serve the ciabatta alongside for dipping.

Enjoy!