Tailgating with Bolognese Sliders, the Five Star Sloppy Joe Makeover
(Adapted from La Cucina Italiana , October, 2009) an Italian take on an American tradition of Sloppy Joe's.
Servings: 6
Ingredients
- 1 14- ounce can San Marzano whole peeled tomatoes in juice or half large 28 ounce can
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 celery rib roughly cut
- 1 small onion roughly chopped
- 1 medium carrot roughly chopped
- 4 tablespoons unsalted butter divided (3 for sauce, 1 for toasting rolls)
- 2 links sweet Italian sausage removed from casing
- 2 ounces pancetta or bacon finely chopped
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
- sea salt
- freshly ground black pepper
- 1 cup dry red wine
- 1 bay leaf
- 3/4 cup whole milk
- freshly grated nutmeg
- small water rolls
Instructions
- Puree tomatoes until smooth. Set aside.
- Heat beef broth with tomato paste. Set aside.
- Make battuto. Chop together the celery, onion and carrots.
- Melt butter in large pot until frothy. Add vegetables, sausage and pancetta. Cook on low heat, until veggies are softened, not browned, about 25 minutes.
- Add beef, pork, and break up with wooden spoon. Cook 10 minutes. Do not brown.
- Add salt and pepper.
- Add wine, bring to boil until it is mostly evaporated, about 5 minutes.
- Add tomato puree and beef broth mixture and bay leaf.
- Cook for 2 1/2 hours on simmering heat until liquid is evaporated.
- Add milk and cook for 30 more minutes.
- Add pinch of nutmeg. Season with salt and pepper.
- Brush rolls with butter. Grill until toasted golden brown.
- Spoon bolognese sauce on rolls.