Sloppy Joe's

Years ago my mom purchased a cookbook by Lauren Groveman. Since that purchase some of our favorite recipes have come from the cookbook; including sloppy joes, ice cream cake, incredible macaroni and cheese. I promised to blog the ice cream cake. After trying the cake recipe you'll never go back to making an ordinary birthday cake again. Not only is the cake extremely EASY, but it's one you'll be telling your friends about.

This recipe (Sloppy Joe's) was a joint effort. My mom made the sauce and gave me a container. What's so great about this recipe is that you can make the sauce, freeze it and have it when you're ready for it.

The recipe suggests that you make a large batch and freeze it in separate small containers.

Sloppy Joe's:
Lauren Groveman

Ingredients
2 generous cups Sloppy Joe Sauce (following)
2 generous pounds freshly ground beef (chuck, round, sirloin or a combination) or ground veal and/or turkey
Freshly ground black pepper to taste
6 to 8 large hamburger buns
Softened butter, for the buns

1) For the Sloppy Joe Sauce: Prepare as directed in following recipe (listed below), measure out 2 cups and freeze the rest in 1 or 2 cups increments.
2) To brown ground meat: Heat a 10-inch non-reactive deep-sided skillet over medium heat. When hot, add the ground meat and break it up with a wooden spatula. Cook the meat until separated and no longer pink, about 4 minutes. Then remove from the stove and drain out any excess fat from skillet. Return skillet to the stove, over low heat. Stir in the sauce and bring the mixture to a gentle simmer, uncovered. Cook gently until the flavors mingle and the mixture is piping hot throughout, about 10 minutes. Add some more freshly ground black pepper and serve immediately.3) To assemble Sloppy Joesand serve: While the sauce is simmering, open the hamburger buns and spread both opened sides lightly with butter. Lay the buns, buttered sides up, on a shallow baking sheet. Broil the buns until the buttered sides are nicely toasted. Spoon the ground beef mixture lavishly over buns and serve hot.Sloppy Joe Sauce

Yield: about 4 cups; serves 8 to 10 (may be doubled)
This makes twice as much sauce as called for in the preceding recipe. You can cut it in half or double it so you will have plenty on hand in your freezer. You’ll need one generous cup of sauce for each generous pound of ground meat to serve three or four.

Ingredients
3 tablespoons olive oil
1 cup packed minced yellow onion
1/2 cup packed seeded and minced green bell pepper
1/4 cup seeded and minced red bell pepper
2 tablespoons minced celery
6 cloves garlic, minced
2 cups canned tomato puree
2 rounded tablespoons tomato paste
1 cup prepared ketchup
2 tablespoons cider vinegar
1/4 cup unsulphured molasses
2 teaspoons Worcestershire sauce
1 tablespoon extra-virgin olive oil
1 cup chopped cleaned fresh button mushrooms or portobello mushroom caps only
1 1/2 cups peeled, seeded and coarsely chopped ripe plum (Roma) tomatoes or drained and seeded canned plum tomatoes
1 teaspoon crumbled dried oregano
1 teaspoon “Better Than Bouillon” (beef version)
Freshly ground black pepper to taste

1) To start the sauce: Heat a 2 1/2-quart nonreactive saucepan over medium heat and, when hot, add the oil. When the oil is hot, stir in the onion, green and red pepper, celery and garlic. Cook until the vegetables are softened and fragrant, 4 to 5 minutes. Stir in the tomato puree, tomato paste, ketchup, vinegar, molasses and Worcestershire sauce. Bring the mixture to a simmer, reduce heat to very low and simmer with the cover ajar for 1 hour.

2) To sauté the mushrooms: Heat an 8-inch skillet over high heat and, when hot, add the olive oil. When the oil is hot, add the chopped mushrooms and cook, stirring frequently, until the mushrooms are golden, 2 to 3 minutes. Remove from the heat and set aside.

3) To finish the sauce: After the sauce has simmered 1 hour, add the sautéed mushrooms, chopped plum tomatoes, oregano, “Better Than Bouillon” seasoning and some freshly ground black pepper. Return to a simmer and cook with the cover ajar for 30 minutes more. If you plan on using the sauce right away, measure out as much as needed and let the remaining sauce cool. Freeze cooled sauce in tightly sealed containers.