Prep 20 mins
Cook 2 hrs
Another name for these are "Torpedos". These were a staple in our family for a quick meal that serves a lot of people. They are similar to a "Sloppy Joe", but in R.I. it is called a "Dynamite". This recipe is versatile and can be scaled down or up. It freezes well and tastes best if made 1-2 days ahead.
- 5 lbs ground beef
- 5 lbs green peppers, diced
- 5 lbs red peppers, diced
- 5 lbs yellow onions, diced
- 5 garlic cloves, crushed
- 4 (28 ounce) cans tomato sauce
- 2 bay leaves
- 1⁄2 cup chopped fresh parsley
- hot red pepper flakes, to taste
- salt and black pepper, to taste
- italian seasoning, to taste
- 20 fresh rolls (torpedo, grinder or any roll that will hold this mixture)
- In a very large stockpot over medium-high heat, brown the ground beef, stirring often.
- Add the chopped green and red peppers, onions, and garlic; mix well.
- When the vegetables begin to soften, add the tomato sauce, bay leaves, parsley, hot pepper flakes, salt, black pepper, and Italian seasoning.
- Cover and simmer, stirring occasionally, for 2-3 hours.
These were really good. A friend was talking about these and I had never had one before, no time like the present to try one!I I adjusted the recipe to 2 lbs of ground round and then 1 each of the vegetables and the addition of 2 stalks of celery. I also added 1 tbsp of tomato paste. DH and I enjoyed these with an ice cold beer. Would be a great little sandwich for a crowd, thanks for sharing.