Set oven to 220ºC. Heat a frypan over medium-high heat. Add mince and cook for 6 minutes, breaking up any lumps with a wooden spoon.
2. Simmer the sauce
Slice leek, dice carrot and celery. Add to pan as you go. Crush in garlic and season with 1 tsp curry powder. Stir in tomato sugo and 1 cup water. Cover and simmer for 10 minutes.
3. Prepare the lettuce & dressing
Wash and quarter lettuce. Blend ricotta (reserve 2 tbsp) with 1/2 tsp curry powder, 1/2 tsp honey, 1 tbsp olive oil, 1 tbsp vinegar and 1 tbsp water using a stick mixer. Season with salt and pepper.
4. Toast the bread
Slice the top off the bread rolls (about 1/3). Pull out the inside of the rolls. Toss bread lids, shells and remaining pieces with oil. Place on a lined oven tray and bake for 5 minutes or until crunchy.
5. Fill the bread boats
Dissolve 2 tsp cornflour in 2 tbsp water. Add to beef mixture and allow to thicken. Spoon into shells and crumble reserved ricotta on top. Cook in the oven for 2-3 minutes or until golden.
6. Finish and plate
Serve bunny chow and any leftover mince with crunchy croutons, lettuce and dressing.
Beef mince, 600g
Celery sticks, 2
Garlic, 1 clove
Tomato sugo, 1/2 jar (250g) *
Gem lettuce , 2 *
Ricotta, 1/3 tub *
Bread rolls, 4
From your pantry
Olive oil, salt, pepper, curry powder, honey, red wine vinegar, cornflour