- 2 T extra-virgin olive oil
- ½ tsp red pepper flakes
- 1 lb ground sirloin, 90% lean
- 1 green bell pepper, cored, seeded and chopped
- 1 small onion, chopped
- 5 large garlic cloves, chopped
- ¼ tsp nutmeg, freshly grated
- coarse salt and pepper
- 1 medium portobello mushroom cap, finely chopped
- ½ cup red wine, a couple of glugs
- ¾ cup beef stock
- 14 oz crushed tomatoes
- ¼ cup fresh flat-leaf parsley, a generous handful, chopped
- 6 T butter, super soft
- 1 cup fresh basil, about 10 leaves, chopped
- 4 ciabatta or hoagie rolls
- ½ cup Parmigiano-Reggiano or Pecorino Romano cheese, grated, a few handfuls
- 1 ball fresh mozzarella cheese, cut into 8 slices
Preheat the broiler to high. To make the meat sauce, heat a deep skillet or heavy-bottomed pot over medium-high heat.
Add olive oil, red pepper flakes and ground beef. Break up the meat. Add green pepper, onions, ¾ of the garlic, nutmeg and a little salt and pepper to the beef. Cook together, using the back of a wooden spoon to break the meat into tiny bits as it browns.
Add mushroom and cook 5 minutes more. Add wine and cook for 1 minute, then add beef stock and tomatoes. Bring mixture to a bubble, reduce heat to medium low, and gently simmer for 10 minutes. Stir in chopped parsley.
While meat in simmering, combine remaining garlic with softened butter, chopped basil and a little salt and pepper. Split rolls in half lengthwise without separating the halves. Press open rolls, flattening them out a little bit. Slather the insides with garlic butter and toast until golden brown under broiler.
Top one side of garlicky, toasted rolls with a heap of meat and sprinkle with grated cheese. Top that with 2 slices of mozzarella. Transfer them to broiler to melt cheese.