Italian Sloppy Joe: A Delicious Twist on a Classic Dish

The art of creating a delicious Italian Sloppy Joe is a delicate balance of flavors and textures. One of the key ingredients that sets this dish apart from its American counterpart is the use of white wine, which gives it a rich and deep flavor profile. Unlike traditional recipes that rely on red wine, the author of this article uses white wine to achieve a unique taste experience.

To begin, the Bolognese sauce needs to be cooked for at least an hour to allow the flavors to meld together and thicken. The author mentions that they've been cooking it for about an hour, which has resulted in a nice and thick consistency. They add salt to enhance the flavor, stating that it's "delicious" and "nice and seasoned." With the Bolognese sauce simmering away, the author prepares their garlic bread, using a crusty ciabatta loaf as the base.

The garlic bread is an essential component of any Italian Sloppy Joe recipe. The author chooses to use a ciabatta because it's sturdier than other types of bread and can hold up to the generous amount of meat that will be added later. They scoop out the inside of the bread, creating a cavity for the filling, and then proceed to prepare the garlic butter mixture. By mashing the garlic cloves into a paste with salt, they create a rich and aromatic compound that adds depth to the dish.

The author uses unsalted butter, which is softened to room temperature, to make the garlic butter mixture. They add eight tablespoons of butter to the garlic paste, creating a creamy and indulgent spread. The ciabatta loaf is then generously buttered with this mixture, ensuring that every inch of the bread is coated. A layer of finely grated Parmesan cheese and mozzarella is sprinkled on top, adding an extra burst of flavor and texture.

With the garlic bread ready, the author puts it under the broiler to toast it and melt the cheese. If a broiler isn't available, the bread can be baked in a preheated oven at 425 degrees Fahrenheit for about 10-15 minutes, or until the cheese is bubbly and the bread is crispy.

To finish the dish, the author adds some chili flakes on top of the garlic bread, followed by chopped chives and parsley. They also sprinkle some powdered Parmesan cheese, which they believe is essential to the dish's flavor profile. The combination of these ingredients creates a truly unique taste experience that will leave anyone who tries it wanting more.

Finally, the author decides to place a generous amount of Bolognese sauce onto the garlic bread, followed by an additional sprinkle of Parmesan cheese and some chopped basil leaves on top. This final touch adds freshness and balance to the dish, while also showcasing the author's creativity and attention to detail. The result is a truly unforgettable Italian Sloppy Joe that will leave anyone who tries it speechless.

"WEBVTTKind: captionsLanguage: enI love peeling garlic and work with garlic cuz I love the smell of garlic and my fingers it's just like I don't know it smells so good it smells so good like you know when people have like they're like scented citrusy lotions and stuff if someone made a garlic illusion I would wear that I'm Faraday culinary doctorate munchies and today we're making an Italian sloppy joe now Italian sloppy joe is basically a classic bolognaise combined with a really cheesy garlic bread you put it together in a sandwich and it's delicious so make it one evening two kinds of meat we've got ground beef and ground pork we have an onion some garlic some milk some red wine some butter some salt some tomatoes and some carrot to get start with the Bolognese I'm going to mount about four tablespoons of butter in my pan as well as a little bit of oil maybe like two tablespoons of oil on there and while that's heating up melting I'm going to slice up my onion so I'm gonna dice this onion it's just one a medium yellow onion and then I'm also going to peel and dice up a couple carrots for this guy as well you don't like carrots you don't need these carrots I don't feel like that's necessarily something you have to do in this dish I kind of like a lot of carrot in line which is why I'm using two so as my onion and carrot into the sky I always like the combination of butter and oil I love cooking everything on butter especially with like a lot of time cooking like I feel like butter in red sauce is like the secret ingredient you know so I'm gonna add a little bit of salt in here this is to help it sweat it kind of draws out the moisture and it'll soften it nicely without getting too much color on it let's give that a nice little stir my mom's Italian I actually learned to cook this recipe though at the Italian restaurant where I first learned to cook and kind of like did I like to learn to do everything they're making their little white sauce the red sauce and the bolognaise I literally ate cheese - every day though is it's getting nice and soft you can see the onions are getting a little translucent so now we're gonna add some ground beef I use ground beef and ground pork in this it just adds like a nice richness and the fattiness as well today big pot is ideal for making your bolognaise this is gonna be cooking for about an hour we'll have that cook that's really nice and saucy and just like really rich it's just stewing away this is almost there so I'm gonna chest out up some garlic you can do a couple cloves however much you want and just roughly chop it I actually again like with this I love finding a little knob of like garlic in there but I'm it's like really soft and kind of like melts in your mouth I'm also gonna add in some tomato paste about two tablespoons so tomato paste is one of those things that's really great because it's concentrated tomato flavor I put in all my red sauces basically it's just like a lot more like punch of tomato right right into it I'm gonna add my red my red wine into this I'm gonna add like a whole cup of it in here and with that reduce a little bit all right so I'm gonna add about 1/2 a cup of milk to this as well and whole milk now this is about 28 ounce can of whole peeled tomatoes and I puree you can also just buy a can of pureed tomatoes and bring this to a boil you reduce the heat to maintain a simmer so like medium-low and let it cook uncovered for about an hour it'll get nice and thick and everything don't taste it right now because this is gonna reduce down and that salt flavor is gonna get stronger weight to the end we're gonna see see it tastes like now this is not your traditional Bolognese in the sense of like you know in Bologna they use white wine I use red wine like this usually bone aids like you can keep it on the stove for hours and just like really get it rich and deep this is a bit of a faster version the Bolognese has been cooking for about an hour it's gotten nice and thick see how that's coming there it's good so put some salt in there it's delicious nice and seasoned and while that is just finishing up I'm gonna get my garlic bread ready we got a nice big loaf of ciabatta and I'm going to slice it in half I've made this sandwich before and the thing about it I did it on like a really nice Italian loaf before that one of those nice soft fluffy ones it didn't hold up well to the sloppy-joe it got sloppy AF if you know what I mean so I figured using a ciabatta is better because it'll be a little sturdier to hold this amount of meat and then I'm gonna do is I'm gonna scoop out a little bit of the inside so that the whole Nate's gonna kind of sit in there so just save this stuff because you can eat it you can make croutons bread crumbs whatever with that that's ready to go let me grab a sheet tray take some garlic cloves you could totally put this in a food processor and just mince it what I like to do with this is mash it all into a paste so I'm gonna take my four garlic cloves I'm gonna kind of roughly chop it over here just like so I'm gonna add some salt into here the salt kind of helps to break down the garlic and you just use your knife like this and just mashing it I can see it's already like it's nice nice little paste here it's awesome this unsalted butter I just kind of left it out at room temperature so it's really really soft I'm gonna add that to my butter so this is about eight tablespoons of butter which is about a stick grab our ciabatta now we're gonna just butter it so just like really like don't be shy get it right up to the edges right and all those little nooks and crannies we're gonna add some of this cheese the finely grated parmesan and mozzarella so just making sure you cover it evenly and there you have it I'm gonna put this under the broiler but the cheese get nice and melted and the bread will get nice and toasted you don't have a broiler this can go into like a 425-degree oven like just really hot oven and just make it until the cheese again the cheese is melted and the bread is toasted it's probably be like 10-15 minutes or so okay smells so good this is perfect it's like nice and crispy the cheese has bubbled up and it's really just delicious and melty and that garlic is just like overpowering and amazing I love it so the way to finish this now is I'm gonna put some chili flakes on top I'm gonna put some chives on here too on both sides why not you know parsley and I'm gonna do some powdered like I I'm sorry I love powdered Parmesan cheese especially with my Bolognese like that is the essence of like goodness right here your fancy eyes with you freshly grating on your microplane I want the powdered stuff to be quite honest you can eat this garlic bread as is you can eat this Bolognese as is but to combine them is the best all right so we're gonna do that I'm gonna take some of this guy and just scoop it right onto here oh my god that's awesome there's no being dainty about this you mean this is literally the sloppiest of slops and it's awesome put again more Parmesan cheese on top look immediately the grease and a fat and oil just so we can do it and it all turns orange and that's so that's what we want I'm gonna slice up some basil de salón I think you know just for a little added freshness we're gonna put the basil on top look at that there we go all right yeah put this guy on top you could actually even have more Bolognese in there really good so you put more on it now I don't put more on this is good don't be a and put more on oh sorry but the same move would be to pick this up got it missing like this you like that I'm gonna slice it because sharing is caring oh yeah see it's just like Sookie in there all that butter all that grease is soaking in the bread that's nice soak into your arteries later and really just like any good we're going for it hahaha oh where to start nice and garlicky and Susans this is it this is it ladies and gentlemen Italian sloppy joe for these two momsI love peeling garlic and work with garlic cuz I love the smell of garlic and my fingers it's just like I don't know it smells so good it smells so good like you know when people have like they're like scented citrusy lotions and stuff if someone made a garlic illusion I would wear that I'm Faraday culinary doctorate munchies and today we're making an Italian sloppy joe now Italian sloppy joe is basically a classic bolognaise combined with a really cheesy garlic bread you put it together in a sandwich and it's delicious so make it one evening two kinds of meat we've got ground beef and ground pork we have an onion some garlic some milk some red wine some butter some salt some tomatoes and some carrot to get start with the Bolognese I'm going to mount about four tablespoons of butter in my pan as well as a little bit of oil maybe like two tablespoons of oil on there and while that's heating up melting I'm going to slice up my onion so I'm gonna dice this onion it's just one a medium yellow onion and then I'm also going to peel and dice up a couple carrots for this guy as well you don't like carrots you don't need these carrots I don't feel like that's necessarily something you have to do in this dish I kind of like a lot of carrot in line which is why I'm using two so as my onion and carrot into the sky I always like the combination of butter and oil I love cooking everything on butter especially with like a lot of time cooking like I feel like butter in red sauce is like the secret ingredient you know so I'm gonna add a little bit of salt in here this is to help it sweat it kind of draws out the moisture and it'll soften it nicely without getting too much color on it let's give that a nice little stir my mom's Italian I actually learned to cook this recipe though at the Italian restaurant where I first learned to cook and kind of like did I like to learn to do everything they're making their little white sauce the red sauce and the bolognaise I literally ate cheese - every day though is it's getting nice and soft you can see the onions are getting a little translucent so now we're gonna add some ground beef I use ground beef and ground pork in this it just adds like a nice richness and the fattiness as well today big pot is ideal for making your bolognaise this is gonna be cooking for about an hour we'll have that cook that's really nice and saucy and just like really rich it's just stewing away this is almost there so I'm gonna chest out up some garlic you can do a couple cloves however much you want and just roughly chop it I actually again like with this I love finding a little knob of like garlic in there but I'm it's like really soft and kind of like melts in your mouth I'm also gonna add in some tomato paste about two tablespoons so tomato paste is one of those things that's really great because it's concentrated tomato flavor I put in all my red sauces basically it's just like a lot more like punch of tomato right right into it I'm gonna add my red my red wine into this I'm gonna add like a whole cup of it in here and with that reduce a little bit all right so I'm gonna add about 1/2 a cup of milk to this as well and whole milk now this is about 28 ounce can of whole peeled tomatoes and I puree you can also just buy a can of pureed tomatoes and bring this to a boil you reduce the heat to maintain a simmer so like medium-low and let it cook uncovered for about an hour it'll get nice and thick and everything don't taste it right now because this is gonna reduce down and that salt flavor is gonna get stronger weight to the end we're gonna see see it tastes like now this is not your traditional Bolognese in the sense of like you know in Bologna they use white wine I use red wine like this usually bone aids like you can keep it on the stove for hours and just like really get it rich and deep this is a bit of a faster version the Bolognese has been cooking for about an hour it's gotten nice and thick see how that's coming there it's good so put some salt in there it's delicious nice and seasoned and while that is just finishing up I'm gonna get my garlic bread ready we got a nice big loaf of ciabatta and I'm going to slice it in half I've made this sandwich before and the thing about it I did it on like a really nice Italian loaf before that one of those nice soft fluffy ones it didn't hold up well to the sloppy-joe it got sloppy AF if you know what I mean so I figured using a ciabatta is better because it'll be a little sturdier to hold this amount of meat and then I'm gonna do is I'm gonna scoop out a little bit of the inside so that the whole Nate's gonna kind of sit in there so just save this stuff because you can eat it you can make croutons bread crumbs whatever with that that's ready to go let me grab a sheet tray take some garlic cloves you could totally put this in a food processor and just mince it what I like to do with this is mash it all into a paste so I'm gonna take my four garlic cloves I'm gonna kind of roughly chop it over here just like so I'm gonna add some salt into here the salt kind of helps to break down the garlic and you just use your knife like this and just mashing it I can see it's already like it's nice nice little paste here it's awesome this unsalted butter I just kind of left it out at room temperature so it's really really soft I'm gonna add that to my butter so this is about eight tablespoons of butter which is about a stick grab our ciabatta now we're gonna just butter it so just like really like don't be shy get it right up to the edges right and all those little nooks and crannies we're gonna add some of this cheese the finely grated parmesan and mozzarella so just making sure you cover it evenly and there you have it I'm gonna put this under the broiler but the cheese get nice and melted and the bread will get nice and toasted you don't have a broiler this can go into like a 425-degree oven like just really hot oven and just make it until the cheese again the cheese is melted and the bread is toasted it's probably be like 10-15 minutes or so okay smells so good this is perfect it's like nice and crispy the cheese has bubbled up and it's really just delicious and melty and that garlic is just like overpowering and amazing I love it so the way to finish this now is I'm gonna put some chili flakes on top I'm gonna put some chives on here too on both sides why not you know parsley and I'm gonna do some powdered like I I'm sorry I love powdered Parmesan cheese especially with my Bolognese like that is the essence of like goodness right here your fancy eyes with you freshly grating on your microplane I want the powdered stuff to be quite honest you can eat this garlic bread as is you can eat this Bolognese as is but to combine them is the best all right so we're gonna do that I'm gonna take some of this guy and just scoop it right onto here oh my god that's awesome there's no being dainty about this you mean this is literally the sloppiest of slops and it's awesome put again more Parmesan cheese on top look immediately the grease and a fat and oil just so we can do it and it all turns orange and that's so that's what we want I'm gonna slice up some basil de salón I think you know just for a little added freshness we're gonna put the basil on top look at that there we go all right yeah put this guy on top you could actually even have more Bolognese in there really good so you put more on it now I don't put more on this is good don't be a and put more on oh sorry but the same move would be to pick this up got it missing like this you like that I'm gonna slice it because sharing is caring oh yeah see it's just like Sookie in there all that butter all that grease is soaking in the bread that's nice soak into your arteries later and really just like any good we're going for it hahaha oh where to start nice and garlicky and Susans this is it this is it ladies and gentlemen Italian sloppy joe for these two moms\n"