Lately it seems like the only meat that goes on (decent) sale is ground beef, which isn’t something I like to buy or cook often. Ground beef just bores me. Burgers and spaghetti – that’s all I make with it. I’ve been trying to branch out and these sloppy joes ended up being a terrific way to use a pound of beef.
I cannot tell you the last time I had sloppy joe mix from a can so I sadly cannot compare this recipe to that but I can tell you that this is very good. It’s sweet but not too sweet, it’s a little spicy, and it’s messy just like a good sloppy joe should be. When I first found the recipe, I thought the amount of tomato products would be overwhelming but by the end it hardly tasted like a tomato sauce.
If you’re looking to sneak extra veggies into your diet, dice up some carrots, bell pepper, or mushrooms and saute them with the onions.
- 2 tablespoons olive oil
- 1/2 medium onion, chopped finely
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 pound lean ground beef
- Freshly ground black pepper, to taste
- For the tomato sauce:
- 1 15-ounce can tomato sauce
- 1/4 cup water
- 1/4 cup dark brown sugar
- 1 to 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey mustard
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- In a large skillet, heat the oil to medium-high. Add onion and salt, lower heat to medium, and saute until the onion is soft and translucent, about 5 minutes.
- Add garlic and chili powder, and cook for about 30 seconds.
- Add beef, and cook for about 3 minutes, breaking it up as you stir. (The meat will still be a little pink when you move on. DonÃ¢â‚¬â„¢t worry. It will keep cooking as it simmers in the tomato sauce.)
- In the meantime, grab a medium bowl, and combine the tomato sauce, water, brown sugar, red wine vinegar, Worcestershire sauce, honey mustard and red pepper flakes.
- Add the tomato mixture to the beef. Stir in the tomato paste. Simmer for at least 10 minutes, or until the mixture reaches your desired consistency.
adapted from Ezra Pound Cake