A recipe from Gourmet, October, 2007, which they call “Sophisto Joes.” I’m betting it will taste just as good on spaghetti as it would on a kaiser roll. Sort of like a bbq’d bolognese.
1 14½oz can of whole tomatoes, drained
1 large onion, chopped
4 cloves garlic, chopped fine
2 T unsalted butter
1 medium carrot, chopped fine
1 celery rib, chopped fine
1½ lb ground beef, chuck
1 T chili powder
1 t ground cumin
½ c dry red wine
2 T worcestershire sauce
1½ T packed brown sugar
4 kaiser rolls
Puree the tomatoes in a blender or food processor. Heat a 12″ heavy skillet and brown the onion in the butter (4-5 min), adding the garlic at the last moment. Add the carrot, celery, and a little salt (½t) and cook another 4-5 minutes until veg are soft. Add the beef and break up the big lumps while browning, 5-6 mins. Add the chili powder and the cumin, another ½t salt and ¾t pepper (maybe a mix of black and red, if you like it spicy?) and cook, stirring, for 2 more mins. Add all the liquids (tomatoes, wine, wooster sauce) and the brown sugar, and cook to thicken — about 10 mins.
