• Cooking Time: 40
  • Servings: 4-5
  • Preparation Time: 25


This recipe was adapted from Gourmet Magazine. These are SO much better than that stuff you can get out of a can. It takes a little more prep but is so worth it. These are not for the weak of heart...they are spicy!


  • 1 (14 1/2-ounce) can whole tomatoes in juice, drained
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoons unsalted butter
  • 1 medium carrot, finely chopped
  • 1 celery rib, finely chopped
  • 1/2 cup diced red bell pepper
  • 1 chopped chipolte pepper in adobo sauce (seeded and stem removed)
  • 1 1/2 lb ground beef chuck
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 cup dry red wine or beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons packed brown sugar
  • 4 kaiser rolls (any type of sturdy sandwhich roll)


  • Purée tomatoes in a blender or chop by hand if you like larger tomato pieces.
  • Cook onion and garlic in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until onion begins to brown, 4 to 5 minutes.
  • Add carrot, bell pepper, chipolte pepper, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.
  • Add beef and brown, stirring to break up lumps, 5 to 6 minutes.
  • Add chili powder, cumin, 1/2 teaspoon salt, and 3/4 teaspoon pepper and cook, stirring, 2 minutes.
  • Add puréed tomatoes, wine/stock, Worcestershire sauce, and brown sugar and boil, stirring occasionally, until sauce has thickened, about 6 minutes. Season with salt if your taste require it.
  • Serve on kaiser or cibatta rolls

Categories: Beef  Dinner  Lunch  Main Dish  Savory  Spicy 

Author Credit: Adapted from Courmet "Sophisto Joes"

Website Credit: http://www.epicurious.com/recipes/food/views/Sophisto-Joes-240266

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