Pop quiz: what's better than a cheesy, beefy tomato pasta? Well, it's kind of a trick question, because obviously nothing, but actually what does make that saucy combo even more satisfying is melting the cheese and baking the pasta under the grill. We're talking crisp, bubbling edges and stringy mozzarella. Seconds, please?
Bring a saucepan of salted water to the boil in preparation for step 3. Coarsely grate carrot. Peel and crush garlic.
Heat ½ the oil in a frypan over medium-high heat. Add mince, garlic, Italian kitchen herbs, ½ teaspoon salt flakes and pepper and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned. Add carrot and caramelised onion and cook for a further 2 minutes or until softened. While mince is cooking, continue with step 3.
Preheat overhead grill to high. Add pasta to boiling water and cook for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water.
Add cherry tomatoes and reserved pasta water to mince and bring to a simmer. Cook for 2–3 minutes or until sauce has reduced slightly.
Add pasta and ½ the vinegar to mince and season with salt and pepper. Sprinkle with mozzarella and place under grill for 4–5 minutes or until cheese is golden and melted.
Slice cucumber into rounds. Place cucumber in a bowl with mixed salad leaves and drizzle over remaining oil, remaining vinegar, salt and pepper. Toss to combine. Divide pasta bake between bowls and serve with salad.