Since our school cafeteria days, sloppy joes have been a family favorite. They’re easy to make, fun to eat and perfect for a weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
1 medium onion, finely chopped
1 large zucchini, finely chopped
1 medium red pepper, finely chopped
2 cloves garlic, minced
1 teaspoon olive oil
1 pound ground beef (or bison)
1 teaspoon thyme
1 can fire-roasted crushed tomatoes (15 oz)
3 tablespoons ketchup
2 teaspoons Worcestershire sauce
Whole wheat buns
- Sauté the onion, zucchini, red pepper and garlic in a little olive oil, until the onions are soft.
- Add the meat and thyme and cook over medium heat until the meat is nearly done (bison will take less time than beef, so keep a watch if you’re cooking with it for the first time).
- Add the tomatoes, ketchup and Worcestershire sauce. Use a spoon to break up the meat and stir well. Cook over medium-low heat for 15 minutes, stirring occasionally, until the sauce thickens.
- If the sauce doesn’t thicken quickly enough, put a couple spoonfuls of the sauce into 3 tablespoons flour and stir to a paste. Cook over medium-low heat for 2 minutes to remove the starchy taste from the flour; then add 2 tablespoons more sauce and mix well (make sure to avoid lumps from the flour). Add the entire mixture back into the pan and stir well. Let boil for a few minutes to thicken the rest of the sauce.
- Serve on whole-wheat buns.
- If your garlic is browning too much, add it last so the other vegetables create a bed to protect it as it browns.