Serves: 4

As a child of an American mother, Sloppy Joes were something I grew up with.

Essentially mince on toast, spiced with a packet of mix usually from McCormicks, an American food company.

I’ve never had it any other way and every trip back to the States has included a hunt for a dozen packs to bring back home to Australia.

Sloppy Joes are a real American comfort food and served on a toasted bread roll, you really can’t ask for anything more comfortable.

I’d considered doing my own Sloppy Joes though like messing with a Big Mac, I feared messing with what I knew and loved best.

Until tonight….

This recipe is Sloppy Joes right down the line.

The ‘Italian’ twist ironically steers it closer to the packet mix version I have always had. Add a toasted bread roll and you’re home.

I guess it is just slightly spiced mince on toast and I know that in itself isn’t amazing.

I hope however that my boys come to love Sloppy Joes as much as I do and that it becomes part of their childhood like it was mine.

Ingredients

2 tbsp extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped, plus 1 extra halved
500gm beef mince
350ml passata
1 cup beef stock
2 tbsp coarsely chopped oregano
2 tsp brown sugar
1 tsp dried chilli flakes
1 tsp fennel seeds
1 tbsp red wine vinegar
4 large bread rolls, halved
2 buffalo mozzarella balls, thinly sliced

Method

1. Heat the olive oil in a large saucepan over a low heat and saute the onion and garlic until golden. Add the beef, breaking up and cook until browned and any liquid evaporated.
2. Add the passata, stock, oregano, sugar, chilli flakes and fennel seeds, season to taste and simmer, stirring occasionally until thickened: an hour or so. Stir in the vinegar and season again to taste.
3. Meanwhile, preheat a grill to high and toast the rolls cut side up. Rub the toasted side with the garlic halves, top with the mozzarella cheese and grill until melted.
4. Spoon the meat mixture over the toasted rolls and enjoy.