I know you're asking what on earth is a Sloppy Renzo? Well, just imagine that it is Sloppy Joe's hot and spicy cousin. No opening of a can of Manwich here. An added bonus is there's (whisper) hidden vegetables in this rich, thick sandwich filling.
Served on toasted Ciabatta bread that's been spread with an Italian Herb Garlic Butter before broiling, this sandwich will be enjoyed by everyone. I used hot Italian sausage, but of course, you can use mild or sweet sausage. The 1/4 cup of wine is entirely optional but it does add another flavor that adds to the richness.
1 pound hot Italian sausage (casings removed)
1 T. olive oil
1 small yellow onion, diced
1 green bell pepper, diced
1 small carrot, small diced
1 rib celery, small diced
3 cloves garlic, minced
1 t. dried Italian seasoning
1/8 t. red pepper flakes (or more to taste)
2 T. tomato paste
1 t. anchovy paste (optional)
1/4 cup Shiraz (optional)
8 oz. can tomato sauce (roasted garlic flavor)
8 oz. can tomato sauce (basil, oregano flavor)
2 T. Worcestershire sauce
2 T. chopped fresh parsley
Ciabatta rolls for serving
Provolone/Mozzarella slices for topping
Heat the olive oil in a large cast iron skillet over medium high heat. Add sausage and break it up some with a wooden spoon. As it begins to brown add onion, bell pepper, carrot, and celery. Continue cooking, stirring often, until vegetables have softened and sausage has browned.
Add garlic, Italian seasoning, and red pepper flakes and cook for 2 more minutes.
Using the wooden spoon, push the mixture away from the middle of the skillet and add the anchovy paste (if using) and the tomato paste. Let cook for a minute or so and then stir to combine. Add in the wine and let it cook for about 2 minutes, stirring constantly.
Next add the tomato sauces and Worcestershire. Lower heat to a simmer and let cook for about 5 more minutes until mixture thickens. Just before serving, add the fresh parsley and stir to combine.
Spoon over toasted Ciabatta rolls and top with cheese slices. Serve immediately.