RECIPE MAGIC!

SLOPPY JOES

Sloppy Joes may sound like pure Canadian cafeteria nostalgia, but their roots run deeper. The name traces back to a Havana bar in the 1920s Cuba where a Spanish bartender nicknamed “Sloppy Joe” served hearty beef stews to thirsty travellers. What began as a messy, saucy sandwich of beef and tomatoes eventually found its way north, becoming a familiar sight in Canadian lunchrooms by the 1960s.

Our version brings together history and flavour in a fresh way. We start with lean ground beef and enrich it with our Garlic and Cayenne EVOOs, which give the meat the indulgent, “fattier” taste of old-school Sloppy Joes without the heaviness. The sauce is built from passata, tomato paste, a touch of ketchup, Traditional Dark Balsamic, and smoky spice. The result is a Sloppy Joe that stays true to its roots: bold, messy, and worth every drip.

INGREDIENTS (Double the recipe for a crowd):

  • 1 lb (450g) lean ground beef 

  • 2 tbsp Garlic EVOO

  • 1 tsp Cayenne EVOO, or more to taste

  • 1 small onion, finely chopped

  • 1 small red pepper, finely chopped

  • 2 tbsp high quality tomato paste (Mutti works)

  • 1/2 cup passata (strained tomato purée)

  • 3 tbsp ketchup

  • 1 tbsp Traditional Dark Balsamic

  • 1 tbsp Worcestershire sauce

  • 1 tbsp Dijon mustard

  • 1/2 tsp smoked paprika

  • Salt and freshly ground pepper to taste

  • Soft burger buns, lightly toasted

DIRECTIONS:
On medium heat, place Garlic EVOO in a skillet or frying pan. When shimmering, add ground beef, breaking up with fork or spatula into small pieces. Cook until browned. Season with salt and pepper, then remove the beef to a bowl leaving drippings behind.

Add the onion and pepper to the drippings, adding additional EVOO as necessary. Cook until softened. Squeeze in the tomato paste and stir until it darkens and clings to the vegetables. Lower the heat slightly, then add the passata, ketchup, balsamic, Worcestershire, mustard, paprika, and Cayenne EVOO. Simmer gently for 5 minutes, then return the beef to the pan. Let everything cook together for another 10 minutes until thickened but still juicy. Taste and adjust — more balsamic for tang, more Cayenne EVOO for heat. This is a flexible recipe, so feel free to adjust mustard, ketchup, or passata to your own taste.

Spoon generously over toasted buns. Serve hot, messy, and with plenty of napkins. For a finishing touch, drizzle lightly with Pomegranate, Fig, or even Dark Chocolate Balsamic — a simple way to take your Sloppy Joe to another level.