A Blast From The Past, Only Better Sl
* 2 generous cups Sloppy Joe Sauce (following)
* 2 generous pounds freshly ground beef (chuck, round, sirloin or a combination) or ground veal and/or turkey
* Freshly ground black pepper to taste
* 6 to 8 large hamburger buns
Softened butter, for the buns
1) For the Sloppy Joe Sauce: Prepare as directed in following recipe, measure out 2 cups and freeze the rest in 1 or 2 cups increments.
2) To brown ground meat: Heat a 10-inch non-reactive deep-sided skillet over medium heat. When hot, add the ground meat and break it up with a wooden spatula. Cook the meat until separated and no longer pink, about 4 minutes. Then remove from the stove and drain out any excess fat from skillet. Return skillet to the stove, over low heat. Stir in the sauce and bring the mixture to a gentle simmer, uncovered. Cook gently until the flavors mingle and the mixture is piping hot throughout, about 10 minutes. Add some more freshly ground black pepper and serve immediately.
3) To assemble Sloppy Joes and serve: While the sauce is simmering, open the hamburger buns and spread both opened sides lightly with butter. Lay the buns, buttered sides up, on a shallow baking sheet. Broil the buns until the buttered sides are nicely toasted. Spoon the ground beef mixture lavishly over buns and serve hot.
Sloppy Joe Sauce
Yield: about 4 cups; serves 8 to 10
This makes twice as much sauce as called for in the preceding recipe. You can cut it in half or double it so you will have plenty on hand in your freezer. Youll need one generous cup of sauce for each generous pound of ground meat to serve three or four.
Special Equipment
2 1/2-quart non-reactive saucepan
Ingredients
* 3 tablespoons olive oil
* 1 cup packed minced yellow onion
* 1/2 cup packed seeded and minced green bell pepper
* 1/4 cup seeded and minced red bell pepper
* 2 tablespoons minced celery
* 6 cloves garlic, minced
* 2 cups canned tomato puree
* 2 rounded tablespoons tomato paste
* 1 cup prepared ketchup
* 2 tablespoons cider vinegar
* 1/4 cup unsulphured molasses
* 2 teaspoons Worcestershire sauce
* 1 tablespoon extra-virgin olive oil
* 1 cup chopped cleaned fresh button mushrooms or portobello mushroom caps only
* 1 1/2 cups peeled, seeded and coarsely chopped ripe plum (Roma) tomatoes or drained and seeded canned plum tomatoes
* 1 teaspoon crumbled dried oregano
* 1 teaspoon Better Than Bouillon (beef version), available in well-stocked supermarkets
* Freshly ground black pepper to taste
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