Messy Giuseppe Recipes

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MESSY GIUSEPPE



Messy Giuseppe image

Make and share this Messy Giuseppe recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flakes
1 lb ground sirloin
1 green bell pepper, chopped
1 small onion, chopped
5 garlic cloves, chopped
1/4 teaspoon freshly grated nutmeg
coarse salt
black pepper
1 medium portabella mushroom, cap finely chopped
1/2 cup red wine
3/4 cup beef stock
1 (14 ounce) can crushed tomatoes
1/4 cup fresh flat leaf parsley, chopped
6 tablespoons butter, softened
1 cup fresh basil, chopped
4 individual ciabatta rolls (or hoagie rolls)
1/2 cup grated parmigiano-reggiano cheese or 1/2 cup pecorino romano cheese
8 slices fresh mozzarella cheese

Steps:

  • Preheat broiler to high.
  • Make the meat sauce: heat a large skillet over med-high heat; add in olive oil, red pepper flakes, and ground beef, and break up the meat.
  • Add in bell pepper, onion, ¾ of the garlic, nutmeg, and a little salt and pepper to the beef.
  • Cook together, using the back of a wooden spoon to break up the meat into tiny bits as it browns.
  • Add in the mushrooms; cook 5 minutes.
  • Add in the wine; cook 1 minute, then add the beef stock and tomatoes.
  • Bring mixture to a bubble; decrease heat to medium low, and simmer gently for 10 minutes.
  • Finish by stirring in the chopped parsley.
  • While the meat is simmering, combine the remaining garlic with the softened butter, chopped basil, and a little salt/pepper.
  • Split the rolls in half lengthwise without separating the halves.
  • Press open the rolls, flattening them out a little bit.
  • Slather the insides with the garlic butter and toast until golden brown under the broiler.
  • Top one side of the toasted rolls with a heap of meat, sprinkle each pile of meat sauce with grated cheese, then top that with 2 slices of mozzarella.
  • Transfer them to the broiler to melt the cheese.
  • Remove from the broiler and prepare to get sloppy.

MESSY GIUSEPPES



Messy Giuseppes image

Messy Giuseppes

Provided by The Rachael Ray Staff

Number Of Ingredients 29

2 tablespoons extra-virgin olive oil (EVOO)
1 pound ground
90 percent lean sirloin
1 green bell pepper
seeded and chopped
1 small onion
chopped
5 large garlic cloves
chopped
1 medium portobello mushroom cap
finely chopped
1/8 teaspoon (eyeball it) allspice
1/2 teaspoon crushed red pepper flakes
Coarse salt and black pepper
1/2 cup (a couple of glugs) red wine
3/4 cup beef stock
1 tablespoon Worcestershire sauce
1 14-ounce can crushed tomatoes
1/4 cup (a generous handful) flat-leaf parsley
chopped
4 tablespoons (1/2 stick) unsalted butter
softened
5-8 fresh basil leaves
about 1/4 cup
chopped
1/4 cup (a small handful) grated Parmigiano Reggiano or Romano cheese
4 individual ciabatta rolls or any kind of crusty hoagie rolls
1 ball fresh mozzarella cheese
cut into 8 slices

Steps:

  • Preheat the broiler to high
  • For the meat sauce, heat a deep skillet or a heavy-bottomed pot over medium-high heat with 2 tablespoons of EVOO, twice around the pan
  • Add the ground beef and cook until lightly browned, breaking up the meat with the back of a wooden spoon
  • Add green pepper, onion, 3/4 of the garlic, mushrooms, allspice, red pepper flakes and a little salt and pepper to the beef and cook for about 5-8 minutes
  • Add the wine and cook another minute then add the beef stock, Worcestershie and tomatoes
  • Bring the mixture up to a bubble, reduce the heat to medium-low and gently simmer for 10 minutes
  • Finish it by stirring in a handful of chopped parsley
  • While the meat is simmering, combine the remaining garlic with the soft butter, basil, parmesan cheese and a little salt and pepper in a mixing bowl
  • Split the rolls in half lengthwise without cutting all the way through and separating the halves
  • Press open the rolls by flattening them out a little bit
  • Slather the insides with the butter and place 2 slices of the mozzarella on each roll
  • Toast until golden brown under the broiler, about 2-3 minutes
  • Top one side of the cheesy garlic rolls with a heap of meat and get prepared to get sloppy with Messy Giuseppe!

CREAMY CHICKEN & MUSHROOM EGG NOODLES



Creamy Chicken & Mushroom Egg Noodles image

Provided by rachael-ray

Number Of Ingredients 1

4 tbsp. butter12 oz. cremini mushrooms, wiped clean and sliced1 rotisserie chicken2 shallots or 1 small onion, finely chopped1 carrot, finely chopped or grated1 stalk celery with leafy top, finely chopped2 tbsp. fresh thyme leaves, chopped1 tbsp. fresh rosemary leaves, finely chopped3 cloves garlic, grated or finely chopped1 bay leafSalt and pepper3 tbsp. flour⅓ cup Marsala1 ½ cups chicken stock½ cup heavy cream or crème fraîche12 oz. extra-wide egg noodles or 12 oz. egg tagliatelle or pappardelle½ cup mixed fresh herb sprigs (such as parsley, dill, or chives), finely chopped

Steps:

  • Step 1Bring a large pot of water to a boil for the noodles.Step 2In a large skillet, melt the butter over medium-high heat. When it foams, add the mushrooms and cook, stirring often, until browned, 10 to 12 minutes.Step 3Meanwhile, shred or chop the chicken meat. (Reserve the skin and bones for stock.)Step 4Add the shallots, carrot, celery, thyme, rosemary, garlic, and bay leaf to the mushrooms; season with salt and pepper. Cook, stirring often, until the celery and shallots soften, 3 to 5 minutes. Sprinkle with the flour. Cook, stirring constantly, until the flour is mixed in, about a minute. Add the Marsala and stir until absorbed, about 3 minutes. Stir in the stock. Reduce heat to low. Stir in the cream. Mix in the chicken. Let the sauce simmer while you cook the noodles.Step 5Salt the boiling water and add the noodles. Cook until 1 minute shy of the package directions. Scoop out about 1/2 cup of the cooking water. Drain the noodles.Step 6Toss the egg noodles and half the herbs with the sauce. Add some of the reserved cooking water if the noodles are too dry. Divide among bowls or serve in a large bowl. Top with the remaining herbs.

SLOPPY GIUSEPPES (ITALIAN SLOPPY JOES) - MW



Sloppy Giuseppes (Italian Sloppy Joes) - MW image

One day I wanted to make sloppy joes to take to work for a potluck, but didn't want to use canned "sloppy joe sauce" so I decided to make my own joes. I had ground beef and Italian sausage in the freezer and added a few other things and this recipe was born. My co-workers (and my hubby) raved over it. Bonus: if you have...

Provided by Hope Wasylenki

Categories     Beef

Time 4h30m

Number Of Ingredients 8

2 lb lean ground beef
2 lb italian sausage, no casings (sweet or hot - your choice)
12 oz frozen bell pepper/onion blend
2 clove garlic, minced (or 2 tsp pre-minced)
2 can(s) (14 oz) stewed or diced tomatoes with garlic, olive oil & italian spices
4 c pasta sauce
6 oz tomato paste
36 sandwich buns

Steps:

  • 1. Brown beef and sausage in a large skillet, drain grease. (Might have to cook this in 2 batches).
  • 2. Put cooked meat into slow cooker liner, add pepper mix (break any really large pieces into smaller ones), garlic, mushrooms, bay leaves, tomatoes and pasta sauce.
  • 3. Cook at high for 4 - 5 hours or on low for 7-9 hours. My preferred method is a combination of 2 hours on high and 3 hours on low.
  • 4. Stir in tomato paste about 90 minutes prior to when timer is to go off. If your joe mixture seems a bit thin, turn cooker to high and leave lid off for about 30 minutes.
  • 5. NOTES: I make this a couple times a year for potlucks at work, but sometimes it's just for us as my hubby loves to have this with cooked shells as a hearty meat sauce. We don't call them leftovers, they're "re-overs" since I try to do something different the 2nd time. We also think it tastes even better the next day after everything has "married" overnight. It reheats beautifully, and I have even frozen portions to use with pasta. Use 2 cups diced bell peppers and 1 cup chopped onion in place of the frozen ones. This is also easily suited to preferences - we love onions, so I add more. I use home canned tomatoes when possible, since I include onion, peppers and italian spices when I'm canning. Pasta sauce - any flavor will do, I usually use one with onion/garlic that's chunky.

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