2 lbs. ground meat
¼ cup extra virgin olive oil
8 oz. sliced mushrooms
1 cup chopped onions
2/3 cup bell pepper
1 rib celery, diced
2 Tbsp. minced garlic
12-ounce bottle chili sauce
8 oz. tomato sauce
½ cup chicken broth
1 Tbsp. brown sugar
1 tsp. chili powder
1 Tbsp. Worcestershire Sauce
2 tsp. Frank Davis Sicilian Seasoning
½ tsp. salt
¼ tsp. red pepper flakes
2 Tbsp. parsley, minced
2 packages seeded sandwich buns
4 cups shredded mozzarella cheese
First in a large skillet, fry down the ground beef over medium-high heat until the meat crumbles and is no longer pink. Then, while it is still hot, pour off and discard any excess rendered out fat. Set the skillet aside for a while.
In the meantime, take a large Dutch oven, heat the olive oil and sauté the mushrooms until they are wilted and tender. Then drop in the onions, bell pepper, celery, and garlic and sauté that mixture until it softens.
When the veggies are ready, stir in the chili sauce, the tomato sauce, the chicken broth, the brown sugar, the chili powder, the Worcestershire, the Sicilian Seasoning, the salt, and the red pepper flakes. At this point, mix everything together well and simmer the pot on very low heat for about 10 minutes, stirring occasionally.
Then when you're ready to eat, quickly whisk in the minced parsley, heap the mixture over the bottom half of a lightly toasted sandwich bun, sprinkle with a handful of shredded cheese, and top with the top half of the bun.
1. If you prefer, you can first brush both bun halves with mayonnaise, then slather on the meat mix, then "dress" with the cheese and top with a thin slice of fresh tomato and a torn lettuce leaf. It's what Giuseppe calls "lagniappe."
2. I recommend you make just the sandwiches (serve 'em up with chips) for supper prior to going to the night and weekend parades. But for supper on Mardi Gras evening, after all the parades and a full day on the street, I suggest you do a complete "sit-down meal." Simply boil a pot of pasta in advance, cool it down, toss it with extra virgin olive oil, and stash it in the fridge in a large zipper bag. Then after getting home from Mardi Gras and getting out of the hot shower, all you have to do is zap the pasta and the meat sauce in the microwave, toss them together, plate 'em up, and cover it with a handful of mozzarella (or even shredded Parmesan). It makes a nice segue into Lent.