Sloppy Joes

Method

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1. Heat the oil in a wide pan over high heat. Add the mince in one layer and leave it undisturbed for 4 minutes to take colour, then break it up and cook until the liquid has evaporated and it sizzles rather than bubbles.

   Mark done Start 4 min timer

2. Push the meat aside, add the onion and pepper, and cook 6 minutes until softened.

   Mark done

3. Add the garlic for 1 minute, then the tomato purée and cook 2 minutes until it darkens.

   Mark done Start 1 min timer

4. Add the passata, vinegar, sugar, Worcestershire, mustard, paprika, salt, pepper and stock.

   Mark done

5. Simmer 15 minutes uncovered, stirring now and then, until thick enough to mound on a spoon.

   Mark done

6. Taste and adjust — a little more vinegar if it is flat, a little more sugar if it is sharp.

   Mark done

7. Spoon generously into toasted buttered buns and serve immediately with pickles.

   Mark done

Chef’s Tips

• Brown the mince properly. Grey mince makes a sweet sandwich with no depth.
• Thick enough to sit on a spoon, or it runs straight out of the bun.
• Toast and butter the buns — it waterproofs them for a minute or two longer.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Dill pickles
• Crisps or fries
• A cold lager

Storage & Reheating

The filling refrigerates 4 days and freezes 3 months. Reheat with a splash of stock.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.