Cowboy Grinders
On my live this week, I wanted to show how when you come across a favorite recipe. With a few adaptions you can explore different ways to expand the flavors. This Cowboy Grinder is based on Trisha Yearwood take on Cowboy Lasagna a favorite of her husband Garth Brooks. My traditional lasagna recipe is an all day process. So being able to find a this version was exciting. But what was really the surprise was how good the sauce was. I literally would stand at the stove eating it and knew it would be great sandwich on a good bread with melted cheese.
For the original recipe visit here
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Cowboy Grinders
Ingredients
2 tablespoons olive oil
2 pounds lean ground beef chuck
1 pound sage-flavored sausage, in bulk or tube style removed from casing
1 pound sliced/cubed pepperoni
2- 16-ounce cans of diced fire-roasted tomatoes
One 12-ounce can tomato paste
One 28 once can of crushed tomatoes (or 2 cups of water)
1 tablespoon dried oregano
Pinch salt
Pinch freshly ground black pepper
2 garlic cloves, minced
1 medium onion, finely chopped
Provolone cheese
Grated Parmesan cheese
6 grinder rolls
Directions
In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage. Be sure to keep the meat chunky, not finely separated, while cooking.
Add the pepperoni, fire roasted tomatoes, tomato paste, red pepper flakes, oregano, salt, pepper, garlic, onion and crushed tomatoes (or water)
Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes.
Slice and warm your preferred roll
Ladle on your cowboy sauce, top with slices of provolone, sprinkle grated cheese
