I have always loved Sloppy Joes, even as a little kid when we made them with a packaged spice mixture and canned tomato paste. This recipe is great with ground turkey (by itself or mixed with turkey sausage) – just be sure to add a bit more olive oil when you brown the meat so that it doesn’t dry out. The sauce should cling to the meat – do not let so much liquid cook off that the sauce sticks to the pan.
- 2 TB Lucini Garlic Infused Extra Virgin Olive Oil
- 1 C Onion (sweet, diced)
- 1 C Green Pepper (diced)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper (freshly ground)
- 1 1/2 LB Ground Beef (chuck; can substitute turkey)
- 1 Jar Lucini Organic Tuscan Plum Tomatoes (liquid reserved, crushed by hand)
- 1 TB Worcestershire sauce
- 1 TB Lucini Pinot Noir Vinegar
- 2 tsp Smoked Paprika (optional)
- 2 tsp Chili Powder (optional)
- 1 TB Lucini Basil Infused Olive Oil (optional, but especially great with turkey)
Heat the garlic infused olive oil over medium (4 out of 10) heat. Saute the onions, 1/4 tsp salt and ground pepper for one minute. Then add the green pepper and continue to cook until the onions are soft, about 5 minutes. Remove the vegetables to a plate.
Turn up the heat to medium high (7 out of 10). Add the ground meat without crowding the pan – make two batches if necessary – and 1/4 tsp salt. Cook until all of the meat is browned. Remove any excess (greater than 2 TB) fat then add the vegetables back to the pan. Stir in the tomatoes, 3 TB of reserved tomato liquid vinegar and worcestershire sauce and bring the mixture to a boil on high (9 out of 10) heat until the tomatoes are reduced to a thick, sauce like consistency. Turn the heat back down to medium low (3 out of 10), add the paprika and chili powder and simmer for 15 minutes. Lower the temperature if necessary – do not let the sauce stick to the bottom of the pan (if it does add tomato liquid, stock or water until the consistency is right). Add the basil infused olive oil. Adjust the spices and salt to taste. Serve on buns or rolls.