• Sloppy Giuseppes

    ready in: 25 minutes
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  • 2 tablespoons olive oil
    1 onion, peeled and finely chopped
    1/2 teaspoon salt, divided
    2 garlic cloves, peeled and finely chopped
    1 pound ground beef
    1/2 cup red wine
    1 (14.5-ounce) can Italian pear tomatoes, chopped
    1 tablespoon tomato paste
    1 1/2 teaspoons dried oregano
    1/2 teaspoon red-pepper flakes
    6 hamburger or other rolls, toasted
    6 slices provolone cheese
    Giardiniera (Italian-style pickled-vegetable relish), for serving
    Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with 1/4 teaspoon of the salt. Cook, stirring occasionally, until beginning to soften. Stir in the garlic and cook for 1 minute.
    Add the ground beef, stirring it into onions and breaking it up; cook until browned. Stir in the wine, chopped tomatoes and paste, oregano, red-pepper flakes and remaining salt. Cook, stirring occasionally, until thickened. Taste for seasonings.
    Serve mixture on the rolls, each topped with a slice of the provolone and a generous helping of the giardiniera.
    Makes 6 servings.
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