Description
A Rhode Island exclusive. Kind of like a Sloppy Joe but far superior. Spicy enough to earn it’s name, it’s best washed down with a good beer. For you non Rhodey people, torpedo rolls are just the long sandwich rolls.
Ingredients
- 2 pounds ground beef
- 2 green bell peppers, seeded and diced
- 1 (1/4 inch x 3 inch) strip red bell pepper, seeded and diced
- 1 medium yellow onion, chopped
- 1 medium red onion, chopped
- 2 (6 ounce) cans tomato paste
- 1 ½ cups water
- 1 teaspoon red pepper flakes, or to taste
- 8 torpedo rolls, split
Instructions
- Place the ground beef in a large skillet over medium-high heat. Add the green pepper
- red pepper
- yellow onion and red onion to the skillet
- and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
- Transfer the mixture to a slow cooker
- and stir in tomato paste
- water and red pepper flakes. Cover
- and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers
- the spicier it gets! Spoon into torpedo rolls and serve.
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 8