These popped into my Reader recently, and got made very quickly—quite the feat for most recipes I save (sadly). Whenever a recipe takes less than 20 minutes to make from start to finish, I’m down. Plus, anything with hot peppers or giardiniera catches my attention. I mean, giardiniera is pretty much the only acceptable way to consume cauliflower. Besides, I seem to have atrocious heartburn whether I’m eating hot peppers or the blandest food possible, so I might as well stick with spicy stuff I love so much, right?
At their most basic level, these are sandwiches filled with a thick Italian-style meatsauce. Then, you top them with provolone and giardiniera to make them a little more special and flavorful. Any sort of roll you want to use will work, really (and I bet these would be really, really awesome with garlic toast). Zachary actually ended up eating his in a pita pocket.
There are no doubt a million variations to suit these to your liking, including different types of cheese or toppings. These were a hit with everyone, particularly me, since they were so quick and easy to prepare.
Adapted from The Chicago Tribune
1 Tbsp. olive oil
1 medium onion, diced
1 lb. ground beef
3 cloves garlic, minced
1 Tbsp. tomato paste
1/2 cup red wine
1 (14.5 oz.) can fire-roasted diced tomatoes
1.5 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
4-6 rolls (ciabatta, sourdough, garlic, etc.), toasted
4-6 slices provolone cheese
Heat a large skillet over medium-high heat, and then add the olive oil. Stir in the onion; season with 1/4 teaspoon salt. Cook, stirring occasionally, until it begins to soften.
Add the ground beef, stirring it into the onions and breaking it up; cook until browned. Add the garlic and tomato paste and cook for 1 minute. Stir in the wine, diced tomatoes, oregano, red pepper flakes, and salt to taste. Cook, stirring occasionally, until thickened.
Serve on rolls, topped with a slice of provolone and a generous helping of giardiniera. (I put a slice of cheese on the rolls and popped them under the broiler for a minute so the cheese could melt.)
Italian-style Sloppy Joes (“Sloppy Giuseppes”)