Ingredients
The following ingredients have 4 Servings
- 2 tablespoon EVOO
- 1½ to 2 pounds ground pork
- 2 tablespoons fennel seeds
- 1 teaspoon crushed red chili flakes
- optional
- Salt and freshly ground pepper
- 3 to 4 cloves garlic
- grated
- 1 large onion
- chopped
- 3 cubanelle peppers
- cut into small dice
- 3 tablespoons tomato paste
- ½ cup parsley
- chopped
- 2 tablespoons brown sugar
- 3 tablespoons aged balsamic vinegar
- 1½ to 2 cups chicken stock (depending on how sloppy you like it!)
- 4 individual ciabatta rolls
- 1 cup Parmigiano-Reggiano cheese
- ½ cup basil
- chopped
Instruction
- Preheat broiler
- In a large pot over medium-high heat, heat the EVOO, two turns of the pan
- Add the ground pork and brown, breaking it up with a potato masher as it cooks, 5 to 6 minutes
- Add the fennel seeds, crushed red pepper flakes (if using), salt, freshly ground black pepper, garlic, onion and cubanelle peppers
- Cook until the veggies soften, 4 to 5 minutes, then stir in the tomato paste and cook for about 1 minute
- Mix in the parsley, brown sugar, balsamic vinegar and chicken stock
- Let the mixture come up to a bubble, then reduce that heat and simmer about 10 minutes
- Meanwhile, split the rolls in half and toast them under the broiler
- Once they are golden, sprinkle each with about a palmful of Parmigiano-Reggiano cheese
- Place them back under the broiler to melt the cheese
- To serve, ladle the mixture onto the bottom half of the ciabatta rolls
- Garnish each sammy with basil and serve
