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
- 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.