Sloppy Joe with carrots and mushrooms
This is a slow cooking meat sauce, but this brings out more of the flavor, and, as kids love a sloppy Joe, why not take advantage and sneak some more vegetables in the sauce?
Heat oil in a skillet over a medium heat. Cook onion until soft. Add carrot and parsley and cook over a low heat for about 8-10 minutes, stirring frequently.
Sprinkle flour over the meat. Add to the pan stirring to break lumps. Brown the meat.
Remove from heat. Add sliced mushrooms, passata and beef stock. Stir and season with salt, pepper and sugar.
Bring back to the heat, cover and simmer for 40-45 minutes or until sauce has thickened to your taste.
Halve bread rolls, place each one opened on a plate, pour over the warm meat sauce and serve.
If you don't have passata, substitute with 1 can -16 oz- chopped tomatoes, sieved, including pulp and liquid.
For a more grown up flavor, add 1/2 cup red wine just after browning the meat and before adding the rest of ingredients. Increase heat to medium-high and cook for about 3 minutes -the alcohol will evaporate- then reduce heat and follow the rest of the recipe, but reduce the amount of beef stock to about 1 cup.
Carrot and mushrooms are a family favorite, but you can try your own. Carrot and celery are also a good combination but add just 1 stalk celery chopped, as too much celery can give a bitter taste to the sauce. Diced peppers are an ideal match with tomatoes.
Sloppy Joe or meat sauce for pasta? Clear Italian influence in this recipe and it is good both ways, serve on a bun, with cooked pasta or a jacket potato.
Food in U.S.A, Mid Atlantic