Savoury tomato and olive mince on ciabatta

2 tbsp oil 400g mince 1 onion, peeled and finely chopped 2 cloves garlic, crushed 250g brown mushrooms, sliced 500g jar pasta sauce 1 tsp dried basil 1 tsp dried oregano 1/4 cup chopped parsley 1 tbsp

Ingredients

400 g	Mince (Main)
2 Tbsp	Oil
1	Onion, peeled and finely chopped
2 cloves	Garlic, crushed
500 g	Tomato pasta sauce (Main)
250 g	Brown mushrooms, sliced
1 tsp	Dried basil
1 tsp	Dried oregano
¼ cup	Fresh parsley, chopped
1 Tbsp	Black olives, chopped
1 loaf	Ciabatta bread
1 packet	Rocket leaves, or salad greens

Directions

1. Heat oil in a large saucepan and brown the mince. Add onion, garlic and mushrooms and cook for a further 5 minutes.
2. Add pasta sauce, basil and oregano. Cook over a low heat for 40 minutes stirring often. Stir through parsley and olives.
3. Cut six, 2cm thick slices of ciabatta and grill, turning to brown both sides. Place toasted bread on four plates and spoon over mince mixture. Serve with salad greens.