Sometimes, I’m just in a sloppy joe kind of mood. And this is my favorite sloppy joe recipe. Besides being tasty, I like that there are some vegetables in the mix. It’s so much tastier–and better for you–that the stuff from a can.
It’s fun to add additional toppings too. We like pickles and jalapenos (not necessarily together). And I highly recommend toasting the buns before adding the meat mixture.
- 1 (15 oz.) can whole tomatoes in juice, drained
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 2 tablespoons unsalted butter
- 1 medium carrot, chopped fine
- 1 celery rib, chopped
- 1 teaspoon teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pounds lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 cup dry red wine or beef broth
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons packed brown sugar
- Hamburger Rolls
- Heat saucepan over medium heat; add the butter.
- In the bowl of a food processor fitted with the metal blade, pulse the onion and the garlic until finely chopped (or chop by hand). Add to the melted butter and saute until very soft, about 5-10 minutes.
- Rough chop both the carrot and celery and add to the work bowl of the food processor. Process until finely diced.
- Add carrots and celery to sauteed onions with 1/2 teaspoon of salt. Cook until veggies are soft.
- Add drained tomatoes to the food processor and puree; set aside.
- Once veggies are soft add the meat to the pan and brown, stirring to break up the lumps. Cook until the meat is no longer pink.
- Add the chili powder, cumin, 1/2 teaspoon of salt, and the pepper and cook for 2 minutes.
- Add the pureed tomatoes, wine or broth, Worcestershire sauce, and brown sugar and simmer, stirring occasionally, until sauce has thickened, about 6 minutes.
- Season, if needed, to taste and place meat mixture on buns.
Who Dished It Up First: Adapted from The Urban Baker.