You’ll Need
500g beef mince
1 large garlic baguette or garlic bread loaf
100g grated mozzarella
75g grated cheddar
1 small onion, finely diced
2 cloves garlic, grated
1 tbsp olive oil
Ragù Sauce
400g chopped tomatoes
1 tbsp tomato purée
1 tsp dried oregano
1 tsp dried basil
1 tsp sea salt
½ tsp black pepper
1 tsp brown sugar
Optional but Dangerous
Parmesan shavings
Fresh basil
Chilli flakes
Extra mozzarella
Method
Preheat your air fryer to 190°C.
Add the beef mince, onion, garlic, and olive oil to a foil tray or heatproof dish.
Air fry for 8–10 minutes, stirring halfway, until browned.
Stir through the chopped tomatoes, tomato purée, oregano, basil, salt, black pepper, and brown sugar.
Return to the air fryer for 8–10 minutes until the sauce thickens into a rich ragù.
Slice the garlic bread lengthways into two large halves.
Scatter over half the mozzarella and cheddar.
Spoon the beef ragù generously over the bread.
Top with the remaining cheese.
Return to the air fryer at 180°C for 4–6 minutes until the cheese melts and bubbles.
Finish with parmesan, basil, or chilli flakes if using.
Slice into thick portions and serve immediately while everything is still molten.