Heat a large skillet over medium-high heat with EVOO, a couple of turns of the pan.
Add the beef, season with salt and pepper, and brown. Add the salami and brown. Add the onion
, garlic, chiles, Cubanelle pepper and oregano and stir to soften, about 5 minutes. Add the tomato paste, stir a minute more, then add the passata or tomato sauce, stock and wine
, reduce the heat and simmer
20 to 30 minutes to thicken. Cool and store. Reheat over medium heat with a splash of water or stock to loosen up.
To serve, finely chop
the giardiniera and parsley in a food processor
or by hand to make a relish. Lightly toast or warm the rolls in the oven. Serve the sloppy mix on the rolls, topped with the relish.