Open-Faced Sloppy Joes

    yield: 6 servings
    prep time: 10 minutes
    cook time: 30 minutes

    I grew up eating sloppy Joes on hamburger buns. For many years, I used canned sloppy Joe sauce to make them. Homemade sloppy Joes are so much better! This is another one of those meals that makes great leftovers. The flavor develops and is even better the next day. I like to serve the meat over roasted spaghetti squash, but it’s also great in a lettuce wrap.

    • 2 pounds ground beef
    • 1 clove garlic, minced
    • 1 medium-sized green bell pepper, seeded and chopped
    • 1 small onion, chopped
    • 1 (8-ounce) can tomato paste
    • 1 cup beef broth
    • 2 tablespoons brown sugar substitute
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon prepared yellow mustard
    • Fresh flat-leaf parsley leaves, for garnish
    • 1 recipe of roasted spaghetti squash for serving (optional)

    1. In a large skillet over medium heat, cook the ground beef with the garlic, green pepper, and onion, crumbling the meat with a large spoon as it cooks, until the meat is cooked through and no longer pink and the vegetables are tender, about 10 minutes. Drain the fat, if necessary.

    2. Stir the tomato paste and broth into the ground beef mixture. When the paste is blended in, add the brown sugar substitute, Worcestershire sauce, and mustard and stir to combine. Simmer for 20 minutes to allow the flavors to meld.

    3. Garnish with parsley leaves. If desired, serve over roasted spaghetti squash. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.