Directions

Meat Sauce

1. Brown the mince in a deep fry pan over a high heat. Add the beef stock, Italian Stallion, Man Grind, tomato paste, tomato passata and sugar. Stir to combine and bring to a simmer.
2. Once simmering, lower heat to low and allow to simmer and reduce for about 45 minutes. Allowing it to simmer for this amount of time will reduce the liquid right down and give depth to the flavours. You really want it to be nice and thick with not much liquid.

Cheese Sauce

1. Melt the butter in a small saucepan over a low heat, once melted stir in the flour and cook off for a minute or so. Add the milk and stir until well combined and not lumpy. Bring to a simmer whilst stirring regularly and cook off for a minute or two. Remove from the heat and mix in cheese and a crack of black pepper. Set aside.

Garlic Bread

1. Preheat the oven to 210℃.

2. Once the meat and cheese sauces are ready, place the garlic bread in the oven and cook as per packet instructions. About 10 minutes, until golden and crispy.
3. Remove the garlic bread from the oven and switch oven to grill. Spread half of the meat sauce over each half of the bread. Do the same with the cheese sauce. Sprinkle over the remainder of the cheese over both halves of the garlic bread and pop back in the oven for 5-10 mins until golden and bubbly.
4. Remove from the oven, slice into quarters and serve. Perfect with a delicious green side salad.