Ingredients:

  • lb Ground Beef (85/15 blend)
  • /2 lb Mild Italian Sausage (casing removed)
  • Tbsp Olive Oil (extra virgin)
  • medium Yellow Onion, finely chopped
  • small Fennel Bulb, finely chopped (core removed)
  • cloves Garlic, minced
  • Tbsp Tomato Paste
  • /2 cup Dry Red Wine (e.g., Chianti or Merlot)
  • (28-oz) can Crushed San Marzano Tomatoes
  • cup Beef Broth (low sodium)
  • Tbsp Worcestershire Sauce
  • tsp Dried Oregano
  • /2 tsp Dried Basil
  • /4 tsp Red Pepper Flakes (or to taste)
  • Kosher Salt & Freshly Ground Black Pepper to taste
  • crusty Sub Rolls (about 8-10 inches)
  • slices Provolone Cheese
  • Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add ground beef and sausage. Break up the meat and cook until well-browned and no pink remains. Drain off excess fat thoroughly.
  2. Reduce heat to medium. Add the chopped onion and fennel to the pot. Sauté until softened and translucent, about 5–7 minutes. Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.
  3. Pour in the red wine. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let the wine reduce by half.
  4. Add the crushed tomatoes, beef broth, Worcestershire sauce, oregano, basil, and red pepper flakes. Season lightly with salt and pepper. Bring the mixture to a gentle simmer.
  5. Reduce heat to low, cover partially, and let the ragù simmer for a minimum of 30 minutes, stirring occasionally, until the sauce is rich and thick. Taste and adjust seasonings.
  6. Preheat the broiler or oven to 400°F (200°C). Slice the sub rolls lengthwise, keeping the hinge intact. Spoon a generous amount of the hot ragù filling into the centre of each roll.
  7. Top the filling generously with two slices of Provolone cheese per sub. Place the open-faced subs on a baking sheet. Bake or broil for 3–5 minutes, watching closely, until the cheese is melted and bubbly.
  8. Remove from the oven. Sprinkle with fresh parsley. Serve the Italian Sloppy Joe Subs immediately while piping hot.