Old Fashioned Sloppy Joes
These old fashioned sloppy joes are saucy, tangy, and ready in 30 minutes. Made with ground beef, tomato paste, Worcestershire, and just the right balance of sweet and sharp, they taste exactly like the ones you grew up loving. Perfect for busy weeknights.
Equipment
- Large Skillet or Dutch Oven (12-inch)
- Wooden Spoon
- Sharp knife
- Cutting Board
Ingredients
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 can (15 oz) tomato sauce
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- Salt and black pepper, to taste
- 6 soft hamburger buns, toasted if desired
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan.
- Reduce heat to medium. Add the diced onion and cook until softened, about 4-5 minutes. Add the garlic and tomato paste and cook, stirring constantly, until the paste darkens and smells rich, about 1-2 minutes.
- Pour in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, and yellow mustard. Stir to combine.
- Bring to a gentle simmer, then reduce heat to low. Let it bubble uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- Stir in the apple cider vinegar. Taste and adjust seasoning with salt and pepper. Pile onto toasted buns and serve immediately.
Notes
Chef's Tips: Don't drain all the fat from the beef—leave about a tablespoon for richness. Toast the buns for 60 seconds under the broiler to prevent sogginess. Taste at the end and adjust sweet/tangy balance to your preference. This recipe is very forgiving; you can swap ground turkey (93/7) with a little olive oil, or use cooked lentils for a vegan version. Store leftovers in the fridge for up to 4 days, or freeze in a flat bag for up to 3 months.