Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 lb Lean Ground Beef (85/15)
  • 1 lb Sweet Italian Sausage, bulk (casings removed)
  • 1 medium Yellow Onion, diced
  • 1 medium Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 28 oz can Crushed Tomatoes (preferably San Marzano)
  • 6 oz can Tomato Paste
  • 1 cup Beef Broth (low sodium)
  • 1 Tbsp Red Wine Vinegar
  • 2 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 2 large Bay Leaves
  • 1 tsp Granulated Sugar
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 8 Ciabatta or Hoagie Rolls
  • 8 slices Provolone or Mozzarella cheese
  • Fresh Basil, chopped (for garnish)

Instructions:

  1. Prepare the Meats and Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and bulk sausage. Brown the meat thoroughly, breaking it up with a spoon until no pink remains. Drain off all excess fat using a colander. Return the drained meat mixture to the skillet. Add the diced onion, red bell pepper, and minced garlic to the skillet with the meat. Sauté for 5–7 minutes until the vegetables are softened and the onions are translucent.
  2. Combine Ingredients in the Slow Cooker: Transfer the browned meat and vegetable mixture to the slow cooker insert. Add the crushed tomatoes, tomato paste, beef broth, and red wine vinegar. Stir well to combine. Add all the remaining sauce ingredients: dried oregano, dried basil, bay leaves, granulated sugar, salt, and pepper. Stir thoroughly until everything is evenly mixed.
  3. Slow Cook the Ragu: Cover the slow cooker. Cook on Low for 6–8 hours or on High for 4 hours. The mixture is ready when the sauce has thickened significantly, and the flavors have fully merged.
  4. Finish the Filling: Remove and discard the two bay leaves. Taste the filling and adjust the seasoning with extra salt and pepper if needed. If the sauce is too thick, stir in a splash of beef broth or water.
  5. Prepare the Rolls and Serve: Preheat your grill or broiler to medium-high. Slice the sturdy ciabatta or hoagie rolls lengthwise and lightly toast them until golden brown and crisp. Spoon a generous amount of the Italian sloppy Joe mixture onto the bottom half of each roll. Top the filling with a slice of Provolone or Mozzarella. Place the open sandwiches under the grill/broiler for 1–2 minutes until the cheese is melted and bubbling. Garnish with fresh chopped basil and serve immediately.