Saturday, January 7, 2017

Sloppy Giuseppes

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


  1. 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.
  2. Stir in garlic and cook for 2 minutes. Add ground beef, stirring it into the onions and breaking it up until it is browned.
  3. Add wine, tomatoes, tomato paste, oregano, pepper flakes and salt. Cook, stirring occasionally until thickened.
  4. 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.

No comments:

Post a Comment