Hearty Family-Style Dinner Recipe: Sloppy Joe Pasta
A family-style, more sophisticated twist on an American classic. It's super affordable, quick, and easy to make! This is my take on a sloppy joe so, I added red wine and tons of herbs. This recipe has no added sugar which is nice because many sloppy joe recipes are notorious for having brown sugar.
Sloppy Joe Pasta
1 lb. package elbow pasta
1 lb. ground beef
28 ounces of Totorusso plain tomato sauce
4 tablespoons of olive oil
1 large green bell pepper (chopped)
1 medium Vidalia onion (chopped)
2 cloves garlic or 1 large clove (minced)
1/4 cup red wine (I used Merlot)
1 teaspoon dried basil (I used about 10-12 fresh leaves)
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
1/2 teaspoon salt
Pecorino Romano (to taste)
Sriracha (to taste)
1. Heat 2 tablespoons of olive oil on a medium-high heat for about 1 minute.
2. Add the green pepper and onion. Sautée for 6-7 minutes. Add garlic, dried thyme, dried basil, dried sage, smoked paprika, 1/4 teaspoon white pepper and 1/4 teaspoon salt. Cook for 2 more minutes, off the heat, and set it off to the side.
3. Heat a pan on medium-high heat for about 30-45 seconds. Add the ground beef and use a wooden spoon to crumble apart the meat. Add 1/4 teaspoon white pepper and 1/4 teaspoon salt. Proceed to cook for about 10 minutes until the meat is browned.
4. Bring water to boil in a large pot. Once boiling, add the pasta. Cook for about 10 to 12 minutes (based on your desired tenderness) while stirring occasionally.
5. In the same pot used to cook the pasta, combine the ground beef (fat-drained), veggie sautée, tomato sauce, Worcestershire sauce and red wine on a medium heat for 7-8 minutes. Turn the heat down to medium-low and slowly fold the pasta into the sauce. Serve once everything has warmed through.
6. Add Pecorino Romano and Sriracha to taste.