Growing up I loved when we had sloppy joes. The tang of the sauce and how it made such a mess everywhere is forever a memory of my childhood. My love of sloppy joes has continued into my adult years. Although I don’t have them very often whenever I do I feel like a little kid again.
My mom never had them made from scratch it was always made with the packet of manwich seasonings. My grandma use to make it with the can and give it to us open face which always felt like I was getting two sloppy joes in one. I always preferred the seasoning because there was just something about it that made it what a sloppy joe was suppose to taste like.
I got the sad news quite a few years ago from my older sister, who equally loved them, that they were no longer selling the packet of manwich sloppy joe seasonings. It was a very sad day because I knew at that point I was going to have to try all the sloppy joe recipes that I came across in hopes of finding something that came even close.
Last night I made a recipe that I came across on tastespotting and was pleasantly surprised at the end result. Although it was not like the manwich I loved it was actually very good. I loved the addition of the carrots and celery because it made me feel like I was eating something just a little bit healthier.
I did make a couple changes in search of getting that tang that I always loved by increasing the vinegar and worcestershire sauce. The end result was a yummy dinner that brought back great childhood memories. I would make this recipe again and continue to tweek the recipe in search of the elusive tang I remember.
Sloppy joe mix is also really good in a bowl with melted cheese and eaten with tortilla chips, always a great way to eat up the left overs when you are out of buns.
Sloppy Joes
Adapted from Whitney in Chicago1 tablespoon vegetable oil
1 large carrot, finely diced
2 celery stalks, finely diced
1 medium onion, minced
2 garlic cloves, minced
salt and pepper
3 tablespoons tomato paste
1 pound ground beef
1 (14 ounce) can crushed tomatoes
2 tablespoon dark brown sugar
2 tablespoons cider vinegar
3 teaspoons Worcestershire sauce
4 rolls split and toasted
In a pan, heat oil over medium heat and the add carrots, celery, and onion. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic, and cook for additional minute or so.
Add the tomato paste and cook, stirring, 1 minute. Add the ground beef and brown, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 minutes.
Add tomatoes, sugar, vinegar, and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened. Serve on rolls.
