Heat a large frying pan and crumble in
the mince. Fry over a high heat for 8 mins
until completely browned. Pour in the
tomato sauce and leave to bubble,
uncovered, for 15 mins until thickened.
Taste and season if you need to.
Heat the grill. Cut the baguette in half
lengthways, then cut the halves into
2 pieces. Place the bread, cut-side up, on
a baking tray and grill for 2-3 mins until
lightly toasted. Remove from the grill and
divide the mince between the pieces.
Scatter over the torn pieces of mozzarella.
Grill for 3-4 mins more, until the cheese
is bubbling and golden. Scatter with the
basil and serve with a salad, if you like.