SLOPPY GIUSEPPES (ITALIAN SLOPPY JOES) - MW

Sloppy Giuseppes (Italian Sloppy Joes) - MW image

Provided by Hope Wasylenki

Categories Beef

Time 4h30m

Number Of Ingredients 8

2 lb lean ground beef
2 lb italian sausage, no casings (sweet or hot - your choice)
12 oz frozen bell pepper/onion blend
2 clove garlic, minced (or 2 tsp pre-minced)
2 can(s) (14 oz) stewed or diced tomatoes with garlic, olive oil & italian spices
4 c pasta sauce
6 oz tomato paste
36 sandwich buns

Steps:

1. Brown beef and sausage in a large skillet, drain grease. (Might have to cook this in 2 batches).
2. Put cooked meat into slow cooker liner, add pepper mix (break any really large pieces into smaller ones), garlic, mushrooms, bay leaves, tomatoes and pasta sauce.
3. Cook at high for 4 - 5 hours or on low for 7-9 hours. My preferred method is a combination of 2 hours on high and 3 hours on low.
4. Stir in tomato paste about 90 minutes prior to when timer is to go off. If your joe mixture seems a bit thin, turn cooker to high and leave lid off for about 30 minutes.
5. NOTES: I make this a couple times a year for potlucks at work, but sometimes it's just for us as my hubby loves to have this with cooked shells as a hearty meat sauce. We don't call them leftovers, they're "re-overs" since I try to do something different the 2nd time. We also think it tastes even better the next day after everything has "married" overnight. It reheats beautifully, and I have even frozen portions to use with pasta. Use 2 cups diced bell peppers and 1 cup chopped onion in place of the frozen ones. This is also easily suited to preferences - we love onions, so I add more. I use home canned tomatoes when possible, since I include onion, peppers and italian spices when I'm canning. Pasta sauce - any flavor will do, I usually use one with onion/garlic that's chunky.