Believe it or not, I am one of the few people in North America who grew up never having eaten a Sloppy Joe. My husband, however, remembers eating them often and enjoying them. He describes his mom using something from a can and while I am the Canned Soup Mom and never opposed to using convenience products, my sister sent me this recipe and honestly, it doesn't get much easier than this.
1 tbsp. canola oil
1 medium white onion, finely chopped
1/2 red pepper, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
Sea salt (or other coarse salt) and ground pepper to taste
1lb extra lean ground beef
1 jar tomato sauce (approx. 600ml)
1/4 cup ketchup
1 tbsp. Worcestershire sauce
Heat oil over medium-high heat. Add vegetables, garlic, salt and pepper. Sauté until vegetables are tender (approx. 5-7 minutes).
Add beef and cook until no longer pink (approx. 6-8 minutes).
Add tomato sauce, ketchup, and Worcestershire sauce into beef mixture. Simmer until thickened, stirring occasionally (approx. 6-8 minutes).
Serve immediately on buns or refrigerate for up to 2 days.
Looking for an extra hit of veggies? Add grated carrots and zucchini to the mixture.
Looking for more school lunch ideas? Simply spoon warmed leftover Sloppy Joe mixture into a thermos and pack a pre-sliced bun and a tbsp of grated cheese in separate Tupperware. My kids love assembling their own Sloppy Joes at school.
Adapted from Martha Stewart Every Day Foods.