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Italian Sloppy Joes Recipe
Italian Sloppy Joes Recipe photo by Taste of Home
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Italian Sloppy Joes Recipe

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4.5 4 9
Publisher Photo
My mother used to make these for us when we were kids. When I left home, I was sure to take the recipe with me, and now it's one of my husband's favorite dinners. The meat mixture tastes somewhat like pizza. -Kimberly Speakman, McKinney, Texas
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 8-10 servings

Ingredients

  • 1 pound bulk Italian sausage
  • 1 pound bulk spicy Italian sausage
  • 4 garlic cloves, minced
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon fennel seed
  • 8 to 10 French or submarine rolls, split
  • 3/4 cup shredded mozzarella cheese

Nutritional Facts

344 calories: 1 each, 18g fat (6g saturated fat), 41mg cholesterol, 877mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 15g protein .

Directions

  1. In a large saucepan or Dutch oven, cook sausage, garlic, green pepper and onion over medium heat until the sausage is no longer pink; drain. Add the tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Spoon about 1/2 cup onto each roll; sprinkle with cheese. Yield: 8-10 servings.
Originally published as Italian Sloppy Joes in Taste of Home April/May 1996, p27


Reviews for Italian Sloppy Joes

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
robbinthornton
Reviewed Mar. 2, 2013

"Family loved it! My only change was to warm the sandwiches in the oven at 400 degrees for about 10 minutes."

MY REVIEW
jamielee25
Reviewed Apr. 2, 2012

"I found this recipe years ago and have made it so many times! My family absolutely loves it. I have used italian-seasoned turkey before and it's just as amazing."

MY REVIEW
smada3
Reviewed Sep. 11, 2011

"my family LOVED these. Very easy to make and will be in my rotation for sure!"

MY REVIEW
partot
Reviewed Jul. 31, 2008

"This recipe has become one of our favorites!"

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