A MAN, A PAN, A PLAN: SLOPPY JOE
This classic American sandwich has a lot to recommend it, supplying a satisfying post-gym protein hit. Build your base with lean beef, dump in a bushel of fresh vegetables and turn to brown sugar for a subtle sweetness. Grab the napkins. Many napkins.
1 tsp olive oil 2 garlic cloves, minced
½ large yellow onion, chopped 1 capsicum, diced 2 medium carrots, diced
450g lean beef 1 Tbsp tomato paste 1 can crushed tomatoes
1 Tbsp brown sugar 2 large sprigs thyme (leaves only)
6 hamburger rolls Shredded cheddar Cheese (optional)
1. In a large nonstick pan, add the oil, garlic, and onion. Turn the heat to medium high and cook until aromatic, 1 to 2 minutes. Add the capsicum and carrots. Cook, stirring occasionally, till slightly softened, 2 to 3 minutes. Add the ground beef and cook, stirring occasionally, until browned, 8 to 10 minutes. (You can drain the fat at this point if you need to. Be careful – it’s hot!)
2. Adjust the heat to medium low. Add the tomato paste and stir well; then add the crushed tomatoes, brown sugar, and thyme. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Season to taste with salt and pepper and (if desired) extra brown sugar.
3. Serve piled high on the rolls; add cheese if you want. Feeds 6.