Messy Guiseppes

First of all, Brooke? Totally thought of you guys all night because of this dinner. In fact, Pat thought I got it from you and didn't believe me when I told him otherwise. :)

Anyway, I really don't know why Rach's "Messy Guiseppes" (an Italian version of the good ol' Sloppy Joe) appealed to me, but it did. And it was pretty good, minus the fact that I apparently don't know to use my broiler and the bread got a bit more scorched than I would have liked. Oh, and my grocery store didn't have ciabatta ROLLS - so I bought a ciabatta LOAF which got a bit soggy.

But overall - a yummy dinner. Actually, I enjoyed it so much that I forgot to make my veggies on the side. Whoops!

Ingredients:

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 pound ground turkey
• 1 shallot, chopped
• 1 small onion, chopped
• 5 large garlic cloves, chopped
• 1 medium portobello mushroom cap, finely chopped
• 1/8 teaspoon (eyeball it) allspice
• 1/2 teaspoon crushed red pepper flakes
• Coarse salt and black pepper
• 1/2 cup (a couple of glugs) red wine
• 3/4 cup beef stock
• 1 tablespoon Worcestershire sauce
• 1 14-ounce can crushed tomatoes
• 1/4 cup (a generous handful) flat-leaf parsley, chopped
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 5-8 fresh basil leaves, about 1/4 cup, chopped
• 1/4 cup (a small handful) grated Parmigiano Reggiano or Romano cheese
• 4 individual ciabatta rolls or any kind of crusty hoagie rolls
• 1 ball fresh mozzarella cheese, cut into 8 slices

Preheat the broiler to high.
For the meat sauce, heat a deep skillet or a heavy-bottomed pot over medium-high heat with 2 tablespoons of EVOO, twice around the pan. Add the ground beef and cook until lightly browned, breaking up the meat with the back of a wooden spoon. Add green pepper, onion, 3/4 of the garlic, mushrooms, allspice, red pepper flakes and a little salt and pepper to the beef and cook for about 5-8 minutes.

Add the wine and cook another minute then add the beef stock, Worcestershie and tomatoes. Bring the mixture up to a bubble, reduce the heat to medium-low and gently simmer for 10 minutes. Finish it by stirring in a handful of chopped parsley.

While the meat is simmering, combine the remaining garlic with the soft butter, basil, parmesan cheese and a little salt and pepper in a mixing bowl. Split the rolls in half lengthwise without cutting all the way through and separating the halves. Press open the rolls by flattening them out a little bit. Slather the insides with the butter and place 2 slices of the mozzarella on each roll. Toast until golden brown under the broiler, about 2-3 minutes. Top one side of the cheesy garlic rolls with a heap of meat and get prepared to get sloppy with Messy Giuseppe!