Sloppy Giuseppes (Italian Sloppy Joes) - MW
NEW: Featured in the Apr/May 2013 issue of Simple & Delicious Magazine.
- 2 lb
- lean ground beef
- 2 lb
- italian sausage, no casings (sweet or hot - your choice)
- 12 oz
- frozen bell pepper/onion blend
- 2 clove
- garlic, minced (or 2 tsp pre-minced)
- 2 can(s)
- (14 oz) stewed or diced tomatoes with garlic, olive oil & italian spices
- 4 c
- pasta sauce
- 6 oz
- tomato paste
- sandwich buns
How to Make Sloppy Giuseppes (Italian Sloppy Joes) - MW
- 1Brown beef and sausage in a large skillet, drain grease. (Might have to cook this in 2 batches).
- 2Put cooked meat into slow cooker liner, add pepper mix (break any really large pieces into smaller ones), garlic, mushrooms, bay leaves, tomatoes and pasta sauce.
- 3Cook at high for 4 - 5 hours or on low for 7-9 hours. My preferred method is a combination of 2 hours on high and 3 hours on low.
- 4Stir in tomato paste about 90 minutes prior to when timer is to go off. If your joe mixture seems a bit thin, turn cooker to high and leave lid off for about 30 minutes.
- 5NOTES: I make this a couple times a year for potlucks at work, but sometimes it's just for us as my hubby loves to have this with cooked shells as a hearty meat sauce. We don't call them leftovers, they're "re-overs" since I try to do something different the 2nd time.
We also think it tastes even better the next day after everything has "married" overnight. It reheats beautifully, and I have even frozen portions to use with pasta.
Use 2 cups diced bell peppers and 1 cup chopped onion in place of the frozen ones. This is also easily suited to preferences - we love onions, so I add more.
I use home canned tomatoes when possible, since I include onion, peppers and italian spices when I'm canning.
Pasta sauce - any flavor will do, I usually use one with onion/garlic that's chunky.