Prep 40 mins
Cook 15 mins
Rachael Ray’s Italian-style Sloppy Joe
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon red pepper flakes
- 1 lb ground sirloin
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 5 garlic cloves, chopped
- 1⁄4 teaspoon freshly grated nutmeg
- coarse salt
- black pepper
- 1 medium portabella mushroom, cap finely chopped
- 1⁄2 cup red wine
- 3⁄4 cup beef stock
- 1 (14 ounce) can crushed tomatoes
- 1⁄4 cup fresh flat leaf parsley, chopped
- 6 tablespoons butter, softened
- 1 cup fresh basil, chopped
- 4 individual ciabatta rolls (or hoagie rolls)
- 1⁄2 cup grated parmigiano-reggiano cheese or 1⁄2 cup pecorino romano cheese
- 8 slices fresh mozzarella cheese
- Preheat broiler to high.
- Make the meat sauce: heat a large skillet over med-high heat; add in olive oil, red pepper flakes, and ground beef, and break up the meat.
- Add in bell pepper, onion, ¾ of the garlic, nutmeg, and a little salt and pepper to the beef.
- Cook together, using the back of a wooden spoon to break up the meat into tiny bits as it browns.
- Add in the mushrooms; cook 5 minutes.
- Add in the wine; cook 1 minute, then add the beef stock and tomatoes.
- Bring mixture to a bubble; decrease heat to medium low, and simmer gently for 10 minutes.
- Finish by stirring in the chopped parsley.
- While the meat is simmering, combine the remaining garlic with the softened butter, chopped basil, and a little salt/pepper.
- Split the rolls in half lengthwise without separating the halves.
- Press open the rolls, flattening them out a little bit.
- Slather the insides with the garlic butter and toast until golden brown under the broiler.
- Top one side of the toasted rolls with a heap of meat, sprinkle each pile of meat sauce with grated cheese, then top that with 2 slices of mozzarella.
- Transfer them to the broiler to melt the cheese.
- Remove from the broiler and prepare to get sloppy.