Messy Giuseppes Recipes

MESSY GIUSEPPES

Steps:

• Preheat the broiler to high
• For the meat sauce, heat a deep skillet or a heavy-bottomed pot over medium-high heat with 2 tablespoons of EVOO, twice around the pan
• Add the ground beef and cook until lightly browned, breaking up the meat with the back of a wooden spoon
• Add green pepper, onion, 3/4 of the garlic, mushrooms, allspice, red pepper flakes and a little salt and pepper to the beef and cook for about 5-8 minutes
• Add the wine and cook another minute then add the beef stock, Worcestershie and tomatoes
• Bring the mixture up to a bubble, reduce the heat to medium-low and gently simmer for 10 minutes
• Finish it by stirring in a handful of chopped parsley
• While the meat is simmering, combine the remaining garlic with the soft butter, basil, parmesan cheese and a little salt and pepper in a mixing bowl
• Split the rolls in half lengthwise without cutting all the way through and separating the halves
• Press open the rolls by flattening them out a little bit
• Slather the insides with the butter and place 2 slices of the mozzarella on each roll
• Toast until golden brown under the broiler, about 2-3 minutes
• Top one side of the cheesy garlic rolls with a heap of meat and get prepared to get sloppy with Messy Giuseppe!

MESSY GIUSEPPE

Steps:

• Preheat broiler to high.
• Make the meat sauce: heat a large skillet over med-high heat; add in olive oil, red pepper flakes, and ground beef, and break up the meat.
• Add in bell pepper, onion, ¾ of the garlic, nutmeg, and a little salt and pepper to the beef.
• Cook together, using the back of a wooden spoon to break up the meat into tiny bits as it browns.
• Add in the mushrooms; cook 5 minutes.
• Add in the wine; cook 1 minute, then add the beef stock and tomatoes.
• Bring mixture to a bubble; decrease heat to medium low, and simmer gently for 10 minutes.
• Finish by stirring in the chopped parsley.
• While the meat is simmering, combine the remaining garlic with the softened butter, chopped basil, and a little salt/pepper.
• Split the rolls in half lengthwise without separating the halves.
• Press open the rolls, flattening them out a little bit.
• Slather the insides with the garlic butter and toast until golden brown under the broiler.
• Top one side of the toasted rolls with a heap of meat, sprinkle each pile of meat sauce with grated cheese, then top that with 2 slices of mozzarella.
• Transfer them to the broiler to melt the cheese.
• Remove from the broiler and prepare to get sloppy.

SLOPPY LASAGNA

Steps:

• Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.
• Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.
• While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.
• Heat a broiler.
• Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.