1 Recipe = 2 Meals: Pasta Bolognese and Sloppy Giuseppes

It is very convenient when I can cook up a big batch of something for one meal and change it up a bit for a second. Doing this makes my busy life and meal planning so much easier and cuts down on repetition and waste. After enjoying a meal of pasta Bolognese with a garden salad and a loaf of fresh Italian bread this week I wrapped up the leftover Bolognese sauce to use again the very same way. But I thought why not make the Italian version of the already favorite “Sloppy Joe”? Hence the birth of the “Sloppy Giuseppe.” Here is my favorite Bolognese recipe that you will definitely want to DOUBLE so that you can have it over pasta one night and use the leftovers for Sloppy Giuseppes on another night. I doubt there will be any leftover after that but if there is simply place in a freezer container and freeze for a future lunch.

Bolognese Sauce:
1/4 cup olive oil
One medium onion, finely chopped
2 celery stalks, minced
2 carrots, peeled and minced
3 cloves garlic, minced
1 pound lean ground beef
1 (28-ounce) can tomato sauce –I use Pastene Kitchen Ready
1/4 cup fresh Italian flat leaf parsley, chopped
8 fresh basil leaves, chopped
1 tsp. Kosher salt
Fresh ground black pepper to taste
1/4 cup grated Parmesan or Pecorino Romano cheese
1/4 cup good red wine
1-2 T. butter– Trust me on this one!

In a large skillet heat oil over medium heat. When oil is heated and almost smoking, add onions, celery, and carrots and cook until onions are golden and vegetables are tender, stirring occasionally. Add garlic and sauté one minute. Add ground beef and cook until beef is no longer pink. Add the tomatoes, parsley, basil, salt and pepper. Cook over medium heat until cooked through and thickened. Add cheese, wine and butter and stir until butter is melted and cheese is blended. Re-season with salt and pepper if necessary. Serve over hot cooked pasta, a large garden salad, and a fresh loaf of bread. Don’t forget a nice bottle of Chianti and some fun Italian music.

Sloppy Giuseppes
4 hoagie rolls
3-4 cups Bolognese sauce, depending on size of rolls
2 cups Mozzarella cheese

Heat oven to 400 °. Slice hoagie rolls open making the bottom halves thicker. Dig a bit of the inside of the bottom half of the roll out if you want and place bottoms of hoagie rolls on a baking sheet. Reheat Bolognese sauce in microwave until hot if you are using it as leftovers. Spread each roll with a generous helping of Bolognese sauce (I hit my sauce with a few whirls of my immersion blender to give it a finer texture for these sandwiches.) Divide cheese evenly over the meat and replace bread tops. Place in oven and bake for 5-7 minutes or until cheese is melted and bread is toasted. Serve immediately with lots of napkins and cherry, pepperoncini, or mild banana peppers. Serves 4.

One Comment

  1. Nicole
    Posted April 15, 2008 at 7:15 PM | Permalink

    Now here is one my husband would LOVE! It is great to reconstitute food. That is how so many wonderful things were created in the “days of yore”!

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