- 500g pack lean beef mince
- 350g jar tomato and chilli pasta sauce
- 1 baguette
- 2 x 125g balls mozzarella , drained and torn
- small handful basil , torn
- STEP 1
Heat a large frying pan and crumble in the mince. Fry over a high heat for 8 mins until completely browned. Pour in the tomato sauce and leave to bubble, uncovered, for 15 mins until thickened. Taste and season if you need to.
- STEP 2
Heat the grill. Cut the baguette in half lengthways, then cut the halves into 2 pieces. Place the bread, cut-side up, on a baking tray and grill for 2-3 mins until lightly toasted. Remove from the grill and divide the mince between the pieces. Scatter over the torn pieces of mozzarella.
- STEP 3
Grill for 3-4 mins more, until the cheese is bubbling and golden. Scatter with the basil and serve with a salad, if you like.
Recipe from Good Food magazine, August 2012