Fast food

These sloppy Joes speak Italian

 

Sandwich

Sloppy Giuseppes

2 tablespoons olive oil

1 onion, finely chopped

1/2 teaspoon salt

2 cloves garlic, finely chopped

1 pound ground beef

1/2 cup red wine

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

Heat the olive oil in a large skillet over medium-high heat. Add the onion; season with 1/4 teaspoon salt. Cook, stirring occasionally, until beginning to soften. Stir in the garlic; cook, 1 minute.

Add the ground beef, stirring it into the onions and breaking it up; cook until browned. Stir in the wine, tomatoes and paste, oregano, red pepper flakes and remaining 1/4 teaspoon salt. Cook, stirring occasionally, until thickened. Taste for seasonings.

Serve on rolls, topped with a slice of provolone and a generous helping of giardiniera. Makes 6 servings.

Per serving: 514 calories, 20 g fat, 9 g saturated fat, 116 mg cholesterol, 61 g carbohydrates, 19 g protein, 689 mg sodium, 2 g fiber.


Chicago Tribune

As with many kids of the ’70s, one of my dinner favorites was sloppy Joes. I liked them better than burgers. I remember the first time dad made them, flavored with those little packets of dried spices, onions and such.

Dad, who worked days, had dinner duty most nights, as mom worked afternoons. I remember he was excited to have us try this new thing. We were suspicious of the new food, and I remember all four of us eating them with trepidation. But we liked them and had them often. Which is why being served sloppy Joes as an adult is a nostalgia-inducing happy treat.

There were smiles all around when my friend Ginna made them (sans spice packet) for the gang a while back, as we gathered for a weekly Top Chef viewing. But her sandwiches had an Italian twist and she dubbed them sloppy Giuseppes. Well, my Italian-born mom used to call me Giuseppe, and I can be kind of sloppy, so of course I loved them all the more.

This play on Ginna’s idea is simpler. Not much to point them in an Italian direction, except the oregano, until we get to the toppings: provolone cheese and a generous helping of jarred giardiniera. Green peppers, standard in regular sloppy Joes, would do well here. And you could definitely up the spices, if you prefer stronger flavors.

Served with a lusty red wine or a beer, they’re definitely for grown-ups.

Read more Food stories from the Miami Herald

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category