Sloppy Italians Recipes

Steps:

• In a large saucepan or Dutch oven, cook sausage, garlic, green pepper and onion over medium heat until the sausage is no longer pink; drain. Add the tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Spoon about 1/2 cup onto each roll; sprinkle with cheese.

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add in the sirloin, pork and veal, and brown until no longer pink, about 10 minutes. With a slotted spoon, remove the meat and store in a bowl, leaving the juices and fat in the Dutch oven.
• Sweat the garlic, onions and Italian seasoning in the Dutch oven, stirring frequently to insure they do not burn. Once the onions are translucent, add the meat back to the pan and then add the wine to deglaze. Add in the tomatoes and milk and bring to a simmer, stirring frequently until the sauce thickens, about 15 minutes. Season with salt and pepper.
• Sandwich Build: Place a piece of cheese in each hoagie roll. Place some meat on top and the some giardiniera on the top of it all. Serve with a pint of Chianti.

Steps:

• In a skillet, brown ground beef drain. Add spaghetti sauce, granulated garlic, and Italian seasoning. Cook 4-5 minutes or until heated through.
• Meanwhile, combine ricotta, Parmesan and half of cheddar and mozzarella cheeses mix well.
• Spoon meat sauce into buns top with cheese mixture. Place on a baking sheet.
• Sprinkle with remaining cheddar and mozzarella.
• Bake at 350 for 20-25 minutes or until the cheese is GBD (golden brown delicious).

Steps:

• In a large skillet over medium-high heat, add a tablespoon of olive oil and the beef. Cook, breaking up the meat with a spoon, until it is well browned, 8 to 10 minutes. Season with salt and pepper, then remove the beef and drain off the fat.
• To the same skillet, add the remaining tablespoon of olive oil and cook the peppers and onions until soft and lightly browned, about 5 minutes. Season with salt and pepper, then add the garlic and cook for another minute. Add the tomato paste and cook for a minute or 2. Add the tomatoes, sugar, oregano and basil and bring to a simmer. Return the beef to the pan and simmer until the mixture is nice and thick, about 10 minutes. If it gets too thick, thin it with a little water. Remove from the heat and stir in the Parmesan and parsley. Taste and adjust the seasoning with salt and pepper.
• To serve: Spoon a nice portion of sauce over each of 4 slices of the Garlic Toast. Let the sauce cascade over the sides, then prop a second piece of Garlic Toast over to the side of each. Garnish with extra grated Parmesan and chopped parsley.
• Preheat the oven to 400 degrees F. Place the bread slices on a baking sheet.
• In a bowl, mix together the butter, Parmesan, oil, parsley, garlic powder, paprika and oregano until it forms a paste. Season with salt and pepper, then spread the mixture on the bread.
• Bake until golden brown, about 15 minutes.

Steps:

• Bake Texas toast style garlic bread slices per package directions. (I like the kind with cheese!).
• Brown meat (breaking up into crumbles), onion, peppers, and garlic in a large skillet over medium high heat until veggies are soft and meat is cooked through. Drain grease if necessary.
• Add dry sloppy joe packet and spaghetti sauce to meat mixture. Stir well to combine.
• Reduce heat to medium. Let sauce simmer until reduced to desired consistency, about 5-10 minutes (we like ours super saucy, so I only simmer about 5 min).
• I serve these open-faced, so spoon sloppy joe mixture over baked garlic bread pieces and top with parmesan cheese.

Steps:

• Heat 10-inch skillet over medium heat. In large bowl, mix together beef and pork; add to skillet. Add onions, bell pepper, mushrooms, garlic, salt and pepper; mix well. Cook, stirring frequently, until beef and pork are no longer pink and vegetables until tender.
• Stir in marinara and barbecue sauces. Heat to boiling. Reduce heat to medium-low to low; simmer 10 to 15 minutes or until thickened.
• Serve beef-pork mixture in buns.