You are going to need a small baking dish, the dish used by the Chef was a ramekin measuring 5 inches across and 2 1/2 inches deep with a volume of 10 ounces.

Prep the tomatoes and carrots. Measure out all the spices. I also added some fresh Shiitake mushrooms sliced on an angle.

Preheat your oven to 180 C (350 F).

Heat a non stick pan on medium heat and when hot add the sirloin, breaking up the meat as it cooks until just a little pink remains visible, about 3-5 minutes. I used minced pork, so you have to drain the fat from that once it is cooked through.

Add the garlic, cumin, basil, oregano, parsley, black pepper, and salt and give the meat a stir and cook for about 1 minute.

Add the tomatoes, carrot, and tomato sauce, and stir together. Reduce heat to low and simmer, stirring occasionally, for about 3 minutes. Taste the sauce and adjust salt and pepper or spices, as needed. If using mushrooms, add them now as well.

Coat the inside of your ramekin or other suitable oven safe dish with some olive oil. Add a slice of Provolone to the bottom of the dish. I used 5 x 7 inch baking dishes, I added two slices of smoked ham to the bottom of each dish, then topped that with cheese. Cheese I used was Gouda, which is square so went with 1 1/2 slices for each layer.

Add half the meat sauce and spread evenly.

Top the sauce with another slice of Provolone, then add the rest of the meat sauce and top that with the last slice of Provolone. I also added two slices of smoked ham in the middle layer followed by the cheese.

Place the dish in the oven and bake for 12-14 minutes or until the cheese is bubbly. Increase the heat to 190 C (375 F) and let the the cheese brown a little, about 3-4 minutes. If using a counter top oven (like me) switch to the top coil for the last 3-4 minutes.

Remove from the oven and let rest for 10 minutes.

Serve with bread or sides of your choice and enjoy. The 5 x 7 inch dishes were perfect for 2 servings.