Tango Joes

In Rachael Ray's Big Orange Book

• Ready In: 1 hr
• Yields: 4 large servings

Ingredients

• 1⁄3 cup  extra-virgin olive oil, plus
• 1  tablespoon  extra-virgin olive oil
• 2  lbs  lean ground sirloin
•  salt
•  pepper
• 2  teaspoons  sweet smoked paprika
• 2  sprigs fresh rosemary, leaves removed
• 4  sprigs fresh oregano, leaves removed
• 8  sprigs fresh thyme, leaves removed
• 1  cup  fresh flat leaf parsley
• 2  garlic cloves
• 1⁄2 small onion, coarsely chopped
• 3  tablespoons red wine vinegar
• 2  tablespoons Worcestershire sauce
• 2  tablespoons  packed dark brown sugar
• 1 (8 ounce) can tomato sauce
• 4  Portuguese rolls (slightly sweet large, rectangular sandwich rolls)

Directions

1. Preheat oven to 250°.
2. Heat a large saute pan over high heat and add 1 tablespoon oil.
3. Add in meat and brown for 7-8 minutes; as it cooks, season with salt and pepper and the paprika; break up the meat with a spoon.
4. While the meat is browning, make the chimichurri; place the rosemary, oregano, thyme, and parsley leaves, garlic, onion, and vinegar in a food processor; season with salt and pepper and pulse the machine to finely chop.
5. With the machine running, stream in the 1/3 cup of oil.
6. Combine the Worcestershire sauce, brown sugar, and tomato sauce in a small bowl; pour the sauce over the meat in the skillet and stir.
7. Bring to a bubble; stir in half the chimichurri sauce and simmer for 5 minutes.
8. Wrap the rolls in foil and heat in the oven for 3-4 minutes; split the rolls open and slather the tops with the remaining chimichurri sauce; pile the meat onto the bun bottoms and serve.
9. Pour a nice glass of Malbec to complement the Joes and you'll be tangoing in no time.