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
|400 g||Mince (Main)|
|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|
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- Heat oil in a large saucepan and brown the mince. Add onion, garlic and mushrooms and cook for a further 5 minutes.
- Add pasta sauce, basil and oregano. Cook over a low heat for 40 minutes stirring often. Stir through parsley and olives.
- 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.