3 tablespoons extra virgin olive oil, divided
2 pounds 80/20 ground beef
1 cup diced onion
¼ cup finely diced green bell pepper
½ cup finely shredded carrot (small holes of grater)
¼ cup finely minced celery
1 tablespoon fresh garlic, minced
1 6-ounce can tomato paste
2 tablespoons balsamic vinegar
3 tablespoons brown sugar
1 teaspoon Colman’s dry mustard powder
1/4 cup Worcestershire sauce
1 14.5-ounce can pureed tomatoes
1 tablespoon chili powder
½ teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Bulkie rolls for serving
In a 14-inch skillet or saute pan over medium heat add one tablespoon of the oil and once hot cook ground beef until browned. Remove from heat and pour into a strainer over a bowl. Set browned beef aside. Let the fat rise to the top of the liquid left in the bowl, then skim off all but one tablespoon of the fat on top of the liquid. (Save the liquid, discard the fat you skimmed off.) Add the browned beef into the bowl with the liquid and set aside.
In the same pan over medium heat, add the remaining two tablespoons of the olive oil and once hot, add the onions, peppers, carrot and celery and sauté four minutes. Add garlic and sauté for one more minute. Add tomato paste and cook for another two minutes.
Add the balsamic vinegar and loosen up any brown bits from the bottom.
Add all other ingredients including cooked beef and the reserved liquid. Stir to combine.
Cook over medium heat for ten minutes to incorporate flavors, stirring often. Remove from heat and serve on bulkie rolls or your favorite burger bun.
If your Sloppy Joes mixture dries out, simply reheat with a little water to loosen it up.
Keywords: Sloppy Joes