Sloppy Joe's

I used to love sloppy joes when I was in school. I still remember the tangy taste and the soft burger buns it was slapped between. I didn't eat much meat in India but damn did I made up for it when I moved to the US.

I've been making this sloppy joe recipe for a few months now. It's ridiculously fast for a weeknight and it lasts a while, unless of course my not-as-sloppy-Joe is the one sharing it with me. We particularly love it on a pretzel bun but literally any bread will do. 
And it actually tastes better than the school version (as if that's so surprising). I find it looks more appetizing than the original too. 
You can adjust flavors as necessary but it's got just the right hint of tangy and seasoning that I love. We've also eaten this on pasta and it's delicious.
And believe me when I say the leftovers are even tastier. I love putting a fried egg on top and eating it with a slice of toast in the morning.

I've made this for many friends who always immediately ask for the recipe. It's my favorite quick weeknight meal and I haven't tired of it yet. I did swap out the ground beef to ground turkey to make it a bit healthier, and Joe still has no idea.

So if you're in the mood for a childhood classic, try this one out. And if you've never had this before, it's definitely worth making--just beware, it's crazy addictive. 
Did I mention you can even freeze it for make-ahead meal?
It would also be perfect for a casual Father's Day lunch!

Have a happy weekend!

Sloppy Joe's
Adapted from here
Serves 6-8

1 pound ground turkey (or beef)
2 tsp olive oil
1 medium onion, chopped small
1 carrot, chopped small
2 celery stalks, chopped small
8 ounce mushrooms, chopped small
2 cloves minced garlic
8 ounces marinara pasta sauce (or 8oz can of plain tomato sauce)
1/4 cup ketchup
1/2 tbs Worcestershire sauce
1-2 tbs cider vinegar
1/2 tbs sugar
1/4 tsp black pepper
1 tsp salt

Brown the meat in a skillet or large pan, breaking it up into small bits as you go.
Once it's all browned and cooked, transfer it all, including the juices into a bowl.
Heat the oil in the skillet and add in the carrots, celery, and onions.
Stir until the onions are translucent, about 5 minutes, and then add in the mushrooms.
Stir for a few minutes until the mushrooms are tender, and then add in garlic for the last 30 seconds.
Return the meat to the pan and add in all the other ingredients, stirring well until it is all coated.
Lower heat and let simmer on the stove with a lid over it for about 10 minutes.
Taste the sauce and add more salt, pepper, or vinegar according to your preference.
Simmer uncovered for about 5 minutes if you want the sauce thicker,
Serve with hamburger buns (or pretzel buns or potato rolls or over pasta) and napkins.

Can be frozen for up to 3 months or refrigerated for a week.


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