a) Heat a frying pan on medium-high heat (no oil). 

b) Once hot, add the beef and pork 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 mince fries, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

b) Grate the cheese.

a) Once the mince 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 ar 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 leaves to the dressing and toss to coat.

a) Share the loaded ciabattas between your plates. 

b) Serve your salad alongside.

Enjoy!