1Heat the EVOO in a large skillet over medium-heat.
Add the meat and cook for 5-6 minites,breaking it upwith a wooden spoon as it cooks.
2Add the carrots,celer,onions,and garlic, season with salt and pepper,and cook for 7 to 8 minutes more. Combine the vingar,brown sugar,Worcestershire,hot sauce,tomato sauce,and stock in a mixing cup and pour over the contents of the pan. Mix thoroughly, and simmer for a few minutes more.
3Split the rolls and toast und the vroiler or a toaster oven. Pile the Sloppy Buffalo-style filling onto buns and top with blue cheese crumbles and chopped pickles