Tennessee-style pork ribs with chipotle corn

Description

1. Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring often, for 3 minutes or until soft. Add mince. Cook, stirring with a wooden spoon to break up lumps, for 4 minutes. Add frozen vegetables. Stir to combine.
2. Add 1 cup passata to mince mixture. Stir to combine. Remove 1 cup passata from bottle and reserve. Add 1/2 cup water to passata remaining in bottle. Shake to combine, then add to mince mixture. Stir to combine. Return to a simmer over medium heat. Simmer for 5 minutes. Chop half of the basil. Stir into mince mixture. Season.
3. Preheat oven to 200°C/180°C fan-forced. Spread 1/4 cup reserved passata over base of a 2L (8-cup-capacity) baking dish. Place 3/4 cup mince mixture across middle of one wrap. Fold edge closest to you over to enclose filling, then wrap up to enclose. Place seam-side down in baking dish. Repeat with remaining wraps and remaining mince mixture. Spread remaining passata over the top. Sprinkle with cheese. Bake for 25 minutes or until golden. Top with remaining basil. Serve.