This Italian Sloppy Joes Recipe was developed for Collective Bias and Francesco Rinaldi. Mama Loves Food has been compensated for the associated time and work. All opinions and recipes are mine alone. #GetSaucy #CollectiveBias
I never had Sloppy Joes as a kid (I know, right? It's like I wasn't even raised in the 80's). So, when I went off to college and one day decided I wanted some Sloppy Joe action, I grabbed a can of spaghetti sauce and some ground beef. And it was delicious. And I went on my merry way thinking that's how you made Sloppy Joes. Until fifteen *ahem* years later, my sweet mother-in-law (no, I mean that, she really is sweet) broke the news that I'd been doing it all wrong. Wait, what?! All this time... all those Joes.
Not to worry, I just renamed them Italian Sloppy Joes. Which is fitting, I guess, since I'm 50% Italian. So, all's well ends well because it turns out I don't really like the regular kind anyway. Happy accidents abound.
This recipe is supremely easy to make, but does take time. It's one of our go-to Sunday afternoon meals. My kids absolutely love it. Turn on some sports and relax while the food simmers on the stove top for a couple hours filling the house with all the yummy smells, and allowing the flavors to blend and meld while the sauce thickens. Yes, mmmm. It's a good thing I'm typing rather than talking, because it's rude to talk with your mouth full.
Italian Sloppy Joes, Ingredients:
- 1 pound ground beef
- 1 jar spaghetti sauce, 24 ounces
- 2 cloves garlic, minced
- Vegetables, small diced* (I used those listed below, but you can use whatever suits your fancy!)
- Summer Squash
- Italian bread
- Optional: mozzarella cheese slices
Italian Sloppy Joes, Directions:
- In a deep skillet, brown and drain ground beef.
- Return beef to skillet and add diced vegetables, and minced garlic.
- Pour in spaghetti sauce and mix well.
- Bring to a light simmer.
- Continue to simmer on low uncovered for about two hours, stirring occasionally, until sauce is thickened and clinging to the meat and vegetables rather than pooling in the bottom of the pan when you stir.
- Serve on Italian bread with mozzarella cheese, or just slop it into a bowl (seriously, so good).
For this recipe I used a jar of Francesco Rinaldi's Tomato Garlic and Onion Spaghetti Sauce that I found at Walmart. I was only recently introduced to the Francesco Rinaldi line, but have to say that I am impressed. Aside from the great flavor (which, let's be honest, I wouldn't be telling you about it if it didn't taste good), it's gluten free, has no preservatives, and carries an extensive product line for a really great value ($1.42 per jar at my local store). I get a lot of pitches as a food blogger, and this is one that I'm really glad I decided to try.
Which sauce from Francesco Rinaldi would you try first?
You can find Francesco Rinaldi on Twitter at @FrancescoSauce, go ahead and say hello!