Getting Back to Basics

It was a big accomplishment to buck national trends and reelect our Democrats in Massachusetts. Can't help myself, friends, I'm a partisan cook when it comes to stirring up a political stew. It's been a busy week.

Now, the only thing I want is to put my feet up, watch a couple of movies from the local library's DVD collection and relax. Sent JP to choose the flicks while I cooked up an old recipe of a childhood favorite. Sloppy Joes are simple really, and pretty basic. Hearty enough to settle down hungry tummies without much fuss and yummy, too. We're ready for a lazy evening and a weekend of doing nothing much at all!

SORTA SLOPPY JOES
1 tablespoon olive oil
1 pound ground meat (lean beef, turkey or veal work well)
1/4 cup brown sugar
1 tablespoon seasoning rub (try McCormick's Montreal or Penzey's 4S)
1 medium onion, grated
1 small red bell pepper, chopped
1 tablespoon cider vinegar
1 teaspoon hot pepper sauce
2 cups tomato sauce
1 six ounce can tomato paste
4 split top sub rolls
4 teaspoon grated white cheddar

Heat oil in a large frying skillet over medium high heat, add meat to the pan. Break the meat into crumbles as you cook it, stirring constantly. Combine brown sugar and seasoning. Add sugar and spice mixture to the skillet and mix well into crumbled meat. Continue cooking until meat has browned; add onion and red peppers to the pan. Stir in vinegar, hot pepper sauce: reduce heat to medium and cook for 5 minutes. Add tomato sauce and paste to pan. Stir to combine well. Reduce heat to simmer and cook 10 minutes longer. Spoon mixture into split sub rolls, sprinkle on a little grated cheese and enjoy. Feeds four.