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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 tablespoon olive oil
1 pound ground sirloin
8 ounces ground pork
8 ounces ground veal
2 cloves garlic, minced
1 medium onion, diced
1 teaspoon dried Italian seasoning
1/4 cup dry white wine
One 28-ounce can diced tomatoes, with juice
1/2 cup whole milk
Kosher salt and freshly ground black pepper
8 slices aged provolone cheese
8 hinged hoagie/sub rolls
Oil-packed hot giardiniera, for serving
Chianti, for serving
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. Serves 8
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ITALIAN SLOPPY JOES
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 tablespoon olive oil
1 pound ground sirloin
8 ounces ground pork
8 ounces ground veal
2 cloves garlic, minced
1 medium onion, diced
1 teaspoon dried Italian seasoning
1/4 cup dry white wine
One 28-ounce can diced tomatoes, with juice
1/2 cup whole milk
Kosher salt and freshly ground black pepper
8 slices aged provolone cheese
8 hinged hoagie/sub rolls
Oil-packed hot giardiniera, for serving
Chianti, for serving
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. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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I've tried many recipes, this is the best. I once 'dec-tupled' (10x) this recipe to sell sandwiches at a craft fair at my church. People were waiting in line to buy leftovers. Freezes well, goes up
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