Sloppy Lasagna Joes

Sloppy Lasagna Joes

by 7 people

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Makes: 6 servings

Ingredients
Garlic Rolls
  • 2 tablespoons EVOO
  • 3 tablespoons butter
  • 2 large cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh parsley
  • 6 ciabatta rolls or sesame semolina rolls, split
  • 2 - 3 tablespoons grated parmigiano-reggiano cheese
Sloppy Lasagna Filling
  • 2 tablespoons EVOO
  • 1/8 pound pancetta, finely chopped
  • 1 3/4 pounds ground beef
  • 1 small onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • 1 cup beef or chicken stock
  • 1 cup passata or strained tomato puree
  • 1/2 cup dry white wine or red wine
  • 1/4 cup milk
  • A few leaves fresh basil, torn
  • Salt and pepper
  • 3/4 cup fresh cow's-or sheep's-milk ricotta, drained
Directions

    Garlic Rolls::

  1. In a small pan, heat the EVOO, two turns of the pan, over medium. Melt the butter in the oil. When the butter foams, add the garlic and swirl 1 to 2 minutes. Remove from heat and stir in the parsley.
  2. In a hot oven or under the broiler, lightly toast the rolls. Spread with the garlic butter and sprinkle with the cheese. Bake or broil until the cheese melts.
  3. Sloppy Lasagna Filling::

  4. In a large skillet, heat the EVOO, two turns of the pan, over medium-high. Add the pancetta and cook, stirring, for 2 minutes. Add the beef and cook, breaking it apart with a wooden spoon, until browned, about 5 minutes. Add the onion, garlic and crushed red pepper and cook, stirring occasionally, 5 minutes. Add the tomato paste and stir 1 minute, then stir in the stock, passata, wine and milk. Reduce the heat to low and stir in the basil. Simmer until the filling thickens and the flavors meld, 15 to 20 minutes.
  5. Season the filling, then spoon onto the roll bottoms. Top with the ricotta and roll tops.
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