36 Days till Christmas..eat this..Italian sloppy joes

 

 

 

Italian Style Sloppy Joes

 

1 lb ground beef chuck
2 links Italian pork sausage, casing removed
1 cup finely chopped onions (2 medium)
1/2 cup finely chopped green bell pepper
3/4 cup finely chopped mushrooms
2 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon pepper
1 1/3 cups marinara sauce
2/3 cup barbecue sauce
4 large burger buns, split

Heat 10-inch skillet over medium heat. In large bowl, mix together beef and pork; add to skillet. Add onions, bell pepper, mushrooms, garlic, salt and pepper; mix well. Cook, stirring frequently, until beef and pork are no longer pink and vegetables until tender.

Stir in marinara and barbecue sauces. Heat to boiling. Reduce heat to medium-low to low; simmer 10 to 15 minutes or until thickened.

Serve beef-pork mixture in buns

Any type of tomato pasta sauce can be substituted for the marinara sauce. 
          
Chopping the vegetables in a food processor can save lots of time and make the vegetable pieces small enough that picky eaters may not even notice them.

serve with:

Caesar Salad

1 tablespoon olive oil

1/2 teaspoon minced garlic

1 cup bread, cut in 1/2-inch cubes

3 hearts romaine lettuce

1/2 cup Caesar Dressing, recipe follows (or use a favorite bottled Caesar Dressing)

1/2 cup shaved Parmesan

 

n a large skillet heat the olive oil over medium heat. Add the garlic and bread cubes, tossing well to coat with oil. Toast in the skillet for 7 minutes until golden.

Tear the romaine hearts into bite size pieces. Toss with the Caesar Dressing making sure to coat all the leaves generously. Garnish with shaved Parmesan and the garlic croutons.

Caesar Dressing:

3 anchovy fillets, finely chopped
1 tablespoon finely chopped capers
1 tablespoon Dijon mustard
1 egg yolk
1 teaspoon minced garlic
3/4 cup vegetable oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/4 cup heavy cream
Kosher salt
In a medium bowl mix together the anchovy fillets, capers, mustard, egg yolk, and garlic. While whisking vigorously add the vegetable oil in a slow, steady stream. Whisk in the red wine vinegar and lemon juice. Stir in the heavy cream and season, to taste, with the salt.
Will keep for several days stored in the refrigerator in an airtight container.
Yield: 1 cup

dessert:
cheese of your choice and grapes

serve with a nice Chianti

Salute