4 SERVINGS.

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), twice around the pan (extra-virgin olive oil), twice around the pan .

teaspoon teaspoon red pepper flakes red pepper flakes

1.

pound pound ground sirloin ground sirloin, 90 percent lean

1.

green green bell pepper bell pepper, cored, seeded, and chopped

1.

small small onion onion, chopped

5.

large large garlic cloves garlic cloves, chopped .

teaspoon freshly grated teaspoon freshly grated nutmeg nutmeg (eyeball it) (eyeball it)

Coarse salt and and black pepper black pepper

1.

medium medium portobello mushroom cap portobello mushroom cap, finely chopped .

cup cup red wine red wine, a couple of glugs .

cup cup beef stock beef stock

1.

14-ounce can 14-ounce can crushed tomatoes crushed tomatoes .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a generous handful, chopped

6.

tablespoons ( stick) tablespoons ( stick) butter butter, super soft

1.

cup fresh cup fresh basil basil, about 10 leaves, chopped

4.

individual individual ciabatta rolls ciabatta rolls or hoagie rolls or hoagie rolls .

cup grated cup grated Parmigiano-Reggiano Parmigiano-Reggiano or Pecorino Romano cheese, a few handfuls or Pecorino Romano cheese, a few handfuls

1.

ball ball fresh mozzarella fresh mozzarella cheese, cut into 8 slices cheese, cut into 8 slices

Preheat the broiler to high.

To make the meat sauce, heat a deep skillet or a heavy-bottomed pot over medium-high heat. Add the EVOO, red pepper flakes, and ground beef, and break up the meat. Add the green pepper, onions, three fourths of the garlic, the nutmeg, and a little salt and pepper to the beef and cook together, using the back of a wooden spoon to break the meat into tiny bits as it browns. Add the mushrooms and cook for 5 minutes more. Add the wine and cook for 1 minute, then add the beef stock 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 the chopped parsley.

While the meat is simmering, combine the remaining garlic with the soft butter, chopped basil, and a little salt and 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 garlicky, toasted rolls with a heap of meat, sprinkle each pile of meat sauce with some grated cheese, and top that with 2 slices of the mozzarella. Transfer them to the broiler to melt the cheese. Remove them from the broiler and prepare to get sloppy with Messy Giuseppe!

EXPRESS LANE SHOPPING LIST.

- [image]1 pound ground sirloin ground sirloin, 90 percent lean - [image]1 green bell pepper bell pepper - [image]1 medium portobello mushroom cap portobello mushroom cap - [image]1 bunch fresh basil basil - [image]4 individual ciabatta rolls ciabatta rolls or other crusty hoagie rolls or other crusty hoagie rolls - [image]1 ball fresh mozzarella fresh mozzarella And make sure you have the following On Hand: - EVOO - Red pepper flakes - Onion - Garlic - Nutmeg - Coarse salt and black pepper - Red wine - Beef stock - Canned crushed tomatoes - Flat-leaf parsley - Butter - Parmigiano-Reggiano or Pecorino Romano cheese

Sauteed Chicken with Rosemary, Olive, and Roasted Pepper Sauce over Orange Rice For me, me, this is chicken and rice recipe number 14,655. And for you? this is chicken and rice recipe number 14,655. And for you?

4 SERVINGS.

3.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

Zest and juice of 1 orange .

cup cup golden raisins golden raisins, a generous handful 1.

cups cups white rice white rice

1.

bay leaf bay leaf

Salt and and black pepper black pepper 3.

cups cups chicken stock chicken stock

5.

bacon bacon slices slices, coarsely chopped