Categories: Ground Beef, Hot Sandwich, Main Dish, Rachael Ray

Ingredients

• 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 pecorino romano cheese
• 8 slices fresh mozzarella cheese

Directions

1. Preheat broiler to high.

2. 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.

3. Add in bell pepper, onion, ¾ of the garlic, nutmeg, and a little salt and pepper to the beef.

4. Cook together, using the back of a wooden spoon to break up the meat into tiny bits as it browns.

5. Add in the mushrooms; cook 5 minutes.

6. Add in the wine; cook 1 minute, then add the beef stock and tomatoes.

7. Bring mixture to a bubble; decrease heat to medium low, and simmer gently for 10 minutes.

8. Finish by stirring in the chopped parsley.

9. While the meat is simmering, combine the remaining garlic with the softened butter, chopped basil, and a little salt/pepper.

10. Split the rolls in half lengthwise without separating the halves.

11. Press open the rolls, flattening them out a little bit.

12. Slather the insides with the garlic butter and toast until golden brown under the broiler.

13. 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.

14. Transfer them to the broiler to melt the cheese.

15. Remove from the broiler and prepare to get sloppy.

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