Italian Sloppy Joes

  • Prep Time : 10 Minutes
  • Cooking Time : 35 Minutes

500g Three River Farms Veal Mince

4 tsp olive oil

1 small white onion, chopped

2 garlic cloves, minced

2 tbsp tomato paste

2 tsp Italian herbs

½ tsp sea salt

¼ tsp freshly ground black pepper

¼ tsp chilli flakes

½ cup red wine

¼ cup milk

1 cup chicken stock

1 cup tomato passata

4-6 bread rolls

1 garlic clove, halved

250g Buffalo Mozzarella ball, sliced

Fresh rocket

Fresh basil leaves



Heat half the olive oil in a large pan over medium-high heat. Sauté the veal for 5 minutes, cooking until no longer pink. Drain in a colander and set aside.

Wipe out pan and heat the remaining olive oil over medium-low heat. Add onions and garlic and cook stirring until softened. Stir in the tomato paste, Italian herbs, salt, pepper and chilli flakes. Cook for 1 minute and add the veal back to the pan, stirring well to combine. Stir in red wine and milk and cook until almost absorbed. Add the chicken broth and passata. Bring to the boil, lower heat and simmer uncovered for 20-30 minutes.

Garlic Rolls

Preheat grill to high. Slice rolls in half and place open on a baking sheet. Bake for 1-2 minutes until lightly golden. Remove from the oven and rub the cut sides with a halved garlic clove. Top the bases with mozzarella slices and grill until melted. Spoon meat over the melted cheese and top with rocket, basil leaves and the roll lid. Serve immediately.

Oh, so good



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