This is a slow cooking meat sauce, but this brings out more of the flavor, and, as kids love a sloppy Joe, why not take advantage and sneak some more vegetables in the sauce?
- Heat oil in a skillet over a medium heat. Cook onion until soft. Add carrot and parsley and cook over a low heat for about 8-10 minutes, stirring frequently.
- Sprinkle flour over the meat. Add to the pan stirring to break lumps. Brown the meat.
- Remove from heat. Add sliced mushrooms, passata and beef stock. Stir and season with salt, pepper and sugar.
- Bring back to the heat, cover and simmer for 40-45 minutes or until sauce has thickened to your taste.
- Halve bread rolls, place each one opened on a plate, pour over the warm meat sauce and serve.
If you don't have passata, substitute with 1 can -16 oz- chopped tomatoes, sieved, including pulp and liquid.
For a more grown up flavor, add 1/2 cup red wine just after browning the meat and before adding the rest of ingredients. Increase heat to medium-high and cook for about 3 minutes -the alcohol will evaporate- then reduce heat and follow the rest of the recipe, but reduce the amount of beef stock to about 1 cup.
Carrot and mushrooms are a family favorite, but you can try your own. Carrot and celery are also a good combination but add just 1 stalk celery chopped, as too much celery can give a bitter taste to the sauce. Diced peppers are an ideal match with tomatoes.