Sloppy Joe flatbreads
- November 2019
- Serves 6
- Hands-on time 30 min, simmering time 15 min
Quick, simple, universally appealing, this easy-to-make sloppy Joe flatbread recipe makes the perfect midweek dinner. That’s dinner sorted!
Or go meat-free with these crispy dukka flatbreads, served with herbed houmous.
- 23.8g (9.3g saturated)
- 27.8g (8.3g sugars)
- 1 tbsp olive oil
- 1 carrot, grated
- 400g British beef mince
- 6 slices salami, finely chopped (optional)
- 500ml tomato passata with garlic and onion
- 400g tin mixed beans, drained and rinsed
- 1-2 tsp Worcestershire sauce
- 2 tbsp tomato ketchup
- 6 flatbreads
- 125g ball mozzarella, torn
- Fresh basil leaves to serve
- Heat the oil in a heavy-based pan, then fry the carrot for 5 minutes until beginning to soften. Add the beef, turn up the heat, then fry for 8-10 minutes more until browned, breaking up the mince with a wooden spoon as you go. Add the salami, if using, and fry for another minute.
- Pour in the passata, rinse out the jar with 200ml water, then add that to the pan. Bring to a simmer, stir in the beans, season generously, then cook over a low-medium heat for 15 minutes until the sauce has thickened.
- Add the Worcestershire sauce and tomato ketchup, then taste and adjust the seasoning with a little more
of each, as you like.
- Heat the grill to medium. Ladle sauce over half of each flatbread, then top with mozzarella and grill until golden and melted (see tip). Sprinkle with basil to serve.
Cover the untopped halves of the flatbreads with foil to stop them burning under the grill.
Next time, serve the meat sauce on cheesy baked potatoes.
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