Recipe courtesy of Michael Chiarello
Recipe courtesy of Michael Chiarello
Episode:
Team Dinner
Sloppy Giuseppes
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 544
- Total Fat
- 31 g
- Saturated Fat
- 9 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 25 g
- Cholesterol
- 79 mg
- Sodium
- 1431 mg
Michael's note: Add a little extra-virgin olive oil if the meat is lean. Substitute finely ground chicken or turkey for this sandwich.
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 544
- Total Fat
- 31 g
- Saturated Fat
- 9 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 25 g
- Cholesterol
- 79 mg
- Sodium
- 1431 mg
Ingredients
Directions
- In a large bowl, mix together the sausage meat, fennel seed, chili powders, and salt and pepper, to taste. In a large skillet over medium heat cook the sausage mixture until browned. Remove it from the pan and set aside; drain off all but 1 tablespoon of the fat from the skillet.
- Return the skillet to medium heat and add the onions and garlic. Cook until the onions are soft, stirring often, about 5 minutes. Add the red wine. Stir in the tomato paste, pureed tomatoes, and dried oregano. Bring the mixture to a boil and add the cooked sausage. Turn the heat down and simmer for about 15 minutes. Taste and adjust seasoning with salt and pepper. If mixture is too thick, thin it with a little broth or water.
