Ingredients
1 tablespoon olive oil
1 pound ground sirloin
8 ounces ground pork
2 cloves garlic, minced
4 sweet Italian sausage out of casing
1 medium onion, diced
1 teaspoon dried Italian seasoning
1 teaspoon dried fennel seeds
1/4 cup dry white wine
One 28-ounce can diced tomatoes, with juice
1/2 cup whole milk
Kosher salt and freshly ground black pepper
8 slices fresh mozzarella
Round of pull apart Italian bread or individual Italian rolls
Oil-packed hot giardiniera, for serving
Directions
- Heat the olive oil in a Dutch oven over medium heat. Add in the sirloin, pork and veal, and brown until no longer pink, about 10 minutes. With a slotted spoon, remove the meat and store in a bowl, leaving the juices and fat in the Dutch oven.
- Sweat the garlic, onions and Italian seasoning in the Dutch oven, stirring frequently to insure they do not burn. Once the onions are translucent, add the meat back to the pan and then add the wine to deglaze. Add in the tomatoes and milk and bring to a simmer, stirring frequently until the sauce thickens, about 15 minutes. Season with salt and pepper.
- Split pull apart Italian bread (I get mine at The Fresh Market but grinder rolls are perfect as well). Pour ladle of meat sauce on roll. Top with sliced mozzarella. Place in broiler until cheese begins to melt. Top with wickless or spicy giardiniera.
- Quinoa pasta cooked to directions on box. Drain, toss with EVOO and cool. Add ½ cup balsamic vinegar dressing.
Ingredients (Pasta Salad)
1 teaspoon oregano
Garlic salt, fresh ground black pepper to taste
Pinch crushed red pepper
Diced dried salami
Diced fresh mozzarella and shaved parmesan
Chopped basil
½ cup chopped black olives
Directions
- Toss well. Adjust dressing to moisten if needed. Serve with Italian sloppy joes/
Note for Gluten free friends you can either serve a gluten free bread or have them omit the bread for their sloppy joes and serve in soup bowls or crocks.
Serve mini cannoli for dessert
