In Minneapolis, we've been suffering through an arctic blast this past week...which always makes me yearn for comfort food. Stews...soups...pasta...and yes, Sloppy Joes. You can't imagine my delight when I came across the Chicago Tribune's Italian take on Sloppy Joes, perfectly named as Sloppy Giuseppes.
These Joes are really rich and tomato-forward. This is the kind of recipe that ingredients really matter. For the diced tomatoes, I recommend Muir Glen Fire Roasted Diced Tomatoes. Make sure you use Turkish oregano...not a generic oregano. The taste difference is huge. And crusty, artisan dinner rolls are an absolute must. This recipe serves six.
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 pound ground beef
1/2 cup hearty red wine
1, 14.5-ounce can Muir Glen Fire Roasted Diced Tomatoes, drained
1 tablespoon tomato paste
1 1/2 teaspoons dried Turkish oregano
1/2 teaspoon red pepper flakes
1 teaspoon salt (or to taste)
6 slices provolone cheese
6 crusty artisan rolls
- Add 2 tablespoons of oil to a large sauté pan. Heat pan over medium-high heat until oil begins to shimmer. Then add onion and cook until the onion softens, about 5 minutes.
- Stir in garlic and cook for 2 minutes. Add ground beef, stirring it into the onions and breaking it up until it is browned.
- Add wine, tomatoes, tomato paste, oregano, pepper flakes and salt. Cook, stirring occasionally until thickened.
- Spoon mixture into the 6 artisan rolls and top with a slice of provolone. Serve.
Wine pairing: This hearty dish needs a big, bold red. Try a Syrah, Cabernet Sauvignon, Rioja or Super Tuscan.