Sloppy Joses Ragu Recipes

SLOPPY JOE SANDWICHES

Steps:

• Heat a large skillet over medium-high heat and stir in ground beef and onion. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in ketchup, water, brown sugar, Worcestershire sauce, mustard, vinegar, chili powder, garlic powder, onion powder, and salt.
• Bring beef mixture to a boil over high heat. Reduce heat to low; cover and simmer until sauce has thickened, 30 to 40 minutes. Serve on buns.

SLOPPY JOE PASTA

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the sloppy joe mix, water, tomato sauce and tomato paste; heat through. Remove from the heat; stir in pasta. , Spoon half the mixture into a greased 2-1/2-qt. baking dish. Top with cottage cheese and remaining pasta mixture. Sprinkle with cheddar cheese. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly and cheese is melted.

SLOPPY JOSE WITH CHORIZO, CHARRED POBLANOS AND AVOCADO CREMA

Steps:

• For the avocado crema: Place the cilantro, sour cream, avocado, lime zest and juice in a food processor and run until smooth. Season with salt and pepper and reserve, covered with plastic wrap pressed directly on top to keep from browning.
• For the filling: Preheat a heavy-bottomed 12-inch skillet over high heat, and then add in the oil. Add the poblano peppers, season with cumin, salt and pepper and toss to coat. Saute until the peppers are slightly soft and blistered, 5 to 7 minutes. Remove from the heat and set aside.
• In the same skillet, add the chorizo and cook over medium heat, breaking up with a wooden spoon as it cooks. Cook the chorizo until well browned and cooked through, 10 to 15 minutes. If your chorizo has extra fat you can drain it on a paper-towel-lined plate to remove excess fat and then add the chorizo back to the pan along with the salsa. If your chorizo doesn't have that much fat, just add in your salsa and keep the party going. Simmer until heated through, about 5 minutes.
• For the sandwich build: Slice, butter and toast each of the rolls until golden brown and crusty.
• Sprinkle some cheese on the bottom bun, and then a hefty spoonful of the hot chorizo. On top of the chorizo place some poblanos. Smear the top bun with lots of avocado crema and serve 'em up.

SLOPPY GIUSEPPES

Steps:

• In a large bowl, mix together the sausage meat, fennel seed, chili powders, and salt and pepper, to taste. In a large skillet over medium heat cook the sausage mixture until browned. Remove it from the pan and set aside; drain off all but 1 tablespoon of the fat from the skillet.
• Return the skillet to medium heat and add the onions and garlic. Cook until the onions are soft, stirring often, about 5 minutes. Add the red wine. Stir in the tomato paste, pureed tomatoes, and dried oregano. Bring the mixture to a boil and add the cooked sausage. Turn the heat down and simmer for about 15 minutes. Taste and adjust seasoning with salt and pepper. If mixture is too thick, thin it with a little broth or water.

SLOPPY JOES (MEXICAN STYLE)

Steps:

• Brown ground beef with chopped onion, chopped Jalapenos and salt.
• Drain or spoon off excess fat after browning.
• Add tomato sauce, water and garlic powder to meat mixture.
• Simmer for 10-15 mins to thicken to desired consistency for serving.
• Heat tortillas keeping them soft and pliable.
• I usually heat them on a gas burner set to low, turning them quite often.
• Brown crusty spots are quite welcome!
• Swipe garlic butter across center of warmed tortilla.
• Add single portion of meat mixture and fold in half like a taco.
• Add warm cheese sauce over meat and a couple of small dallops of sour cream.
• Indulge yourself!

SLOPPY JOSES #RAGU

Steps:

• Seasoned Tostadas:.
• Preheat oven to 400 degrees. Lightly brush Corn Tortillas on each side with Olive Oil and place on two baking sheets (4 on each). Season with Salt, Pepper, and Onion Powder. Bake in oven for 5 minutes, then flip the tortillas, season other side, and bake for another 5 minutes (until crispy and golden brown). Remove from oven and set aside.
• Sloppy Jose Topping:.
• Preheat a large frying pan. Add 1 tablespoon Olive Oil and heat for another minute. Add the Sausage, pepper, onion powder, and garlic powder and cook until nicely browned. Remove sausage from pan with a slotted spoon and set aside to drain on a paper towel.
• Add 1 tablespoon of Olive Oil to the pan and heat. When pan is heated, add chopped onion, set heat on medium, cover and cook for 10 minutes, stirring occasionally until onions are translucent. Add chopped garlic and cook for 1 minute, stirring frequently. Return sausage to pan and mix with onion mixture. Stir in 1 24 oz jar of Ragu Garden Combination sauce. Add Cumin, Cinnamon, Cocoa, and Soy Sauce and bring to a simmer. Simmer for 15 minutes stirring occasionally.
• To assemble: place 2 tostadas on each of 4 plates. Divide contents of pan evenly onto each tostada. Divide avocado evenly and arrange on top of meat, squeeze ¼ of lime over each each, top with crumbled queso fresco, and chopped cilantro. Serve immediately.
• Serves 4.