- 4
- 30 mins
- 60 mins
Ingredients
- 2 tblsp EVOO
- 1/2 tsp red pepper flakes
- 1 lbs. ground sirloin, 90% lean
- 1 green bell pepper, cored, seeded and chopped
- 1 small onion, chopped
- 5 large garlic cloves chopped
- 1/4 tsp freshly grated nutmeg
- Coarse salt and black pepper
- 1 medium portobello mushroom cap, fineley chopped
- 1/2 c. red wine, a couple of glugs
- 3/4 c beef stock
- 1 14 oz can crushed tomatoes
- 1/4 c. fresh flat-leaf parsley chopped
- 6 tblsp 3/4 stick unsalted butter super soft
- 1 c. fresh basil chopped (about 10 leaves)
- 4 individual ciabatta rolls or hoagie rolls
- 1/2 c. grated parmigiano reggiano or pecorino romano
- cheese
- 1 ball fresh mozzarella cheese, cut into 8 slices
Preparation
Step 1
Preheat the broiler to high.
To make the meat sauce, heat a deep skillet or a heavy bottomed pot over medium high heat. Add the EVOO =, red pepper flakes, and ground beef, and break up the meat. Ad the green pepper, onions, three fourths of the garlic, the nutmeg, and a little salt and pepper to the beef and cook together, using the back of a wooden spoon to break the meat into tiny bits as it browns. Add the mushrooms and cook for 5 minutes more. Add the wine and cook for 2 minutel then add the beef stock and tomatoes. Bring the mixture up to a bubble, reduce the ehat to mediu, owl and gently simmer for 10 minutes. Finish it by sitrring in the chopped parsley.
While the meat is simmering, combine the remaining garlic witht eh soft butter, chopped basil and a little salt and pepper. Spliut the rolls in half lengthwise without separating the halves. Press open the rolls, flattening them out a little bit. Slather the insides with the garlic butter and toast until golden brown under the broiler.
Toip one side of the garlicky, toated rolls with a heap of meat, sprinkle each pile of meat sauce with some grated cheese, and top that with 2 slices of the mozzarella. Transfer them to the broiler to melt the cheese. Remove them from the broiler and prepapre to get sloppy with Messy Giuseppe!