Prep 40 mins
Cook 1 hr 17 mins
From The Great Big Burger Book. No one is absolutely sure who created this delicious sandwich but some believe the claim that the Sloppy Joe began in a Sioux City, Iowa, cafe as a "loose meat sandwich" in 1930, the creation of a cook named Joe.
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 large carrot, minced
- 1 celery, minced
- 6 garlic cloves, minced
- 1⁄2 cup tomato paste
- 2 1⁄2 cups tomato puree
- 3 tablespoons cider vinegar
- 1⁄4 cup molasses
- 3 tablespoons Worcestershire sauce
- 2 lbs ground round
- hamburger bun
- Let a large skillet get heated over medium heat; add in the oil; then add in the onion, carrot, celery, and garlic; stir/saute 5-7 minutes or until softened.
- Stir in the tomato paste, tomato puree, vinegar, molasses, and Worcestershire sauce; bring to a simmer.
- Lower heat to low and let simmer gently for 45-60 minutes or until thickened and the flavors have melded.
- Add in a little water if the sauce gets too thick or dry.
- In another large skillet over med-high heat, brown the ground beef, breaking the meat apart into small pieces; cook until the meat is no longer pink; drain.
- Add the sauce to the meat and simmer over med-low for at least 10 minutes or until the flavors blend.
- Serve by spooning ½ cup of the filling over half a toasted hamburger bun and topping with the other half.