Sloppy Whatdyaknow Joes, Pizzaiola Style

TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: --
Cook: 35 min
 
YIELD: Serves 4 to 6
LEVEL: Easy

ingredients

  • 2 tablespoons EVOO
  • 1 1/2 pounds ground beef, sirloin (leaner) or chuck (more buttery)
  • Salt and pepper
  • 1/4 pound of spicy salami, sliced 1/4-inch thick at the deli and chopped into 1/4-inch dice
  • 1 onion, chopped
  • 3 to 4 cloves garlic, chopped
  • 1 to 2 spicy to hot heat level chiles (Fresno or Italian cherry), seeded and chopped
  • 1 Cubanelle pepper (Italian frying pepper), seeded and chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 cup passata or tomato sauce
  • 1 cup beef stock
  • 1/2 cup dry red wine
  • About 1 cup drained giardiniera (hot pickled vegetable salad)
  • Small handful parsley
  • Ciabatta or other crusty rolls
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.