The meat sauce in this stromboli sandwich is absolutely fantastic. It will be my go-to meat sauce from this day forward, for everything from lasagna, to spaghetti, and of course, more stromboli sandwiches. Nice and thick, but not too thick, it is packed with Italian-inspired flavors.
Next time I make a batch, I’ll probably quadruple it and store the leftovers in the freezer. A quick defrost, some cooked pasta, and I have a great main dish done in no time. You can also make this meatless and you’ll have the perfect sausage for grilled sausage sandwiches or serve it up with warmed meatballs over pasta or on French bread for a meatball sandwich.
- 1 pound ground beef or substitute Italian sausage
- 1 medium onion chopped
- 8 ounces small mushrooms sliced thin
- 1 medium green bell pepper chopped
- 1 15 ounce can tomato sauce
- 1 cup condensed tomato soup
- 1/4 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 tablespoon chili powder
- 1 12 ounce can tomato paste
- 1/4 teaspoon freshly ground black pepper
- Vienna bread
- Shredded mozzarella cheese
- Preheat oven to 375 F.
- In a large skillet, crumble the beef and brown along with the onion. Drain any excess fat.
- Add the mushrooms and bell pepper and cook for 3-5 minutes or until they are just starting to get soft.
- Add the tomato sauce, tomato soup, garlic powder, dried oregano, chili powder, tomato paste and black pepper. Stir and reduce heat to a simmer and simmer for at least 10 minutes, the longer the more the flavors will meld. If the sauce gets too thick add a bit of water.
- Cut bread in half lengthwise and scoop out as much of the bread as you can.
- Transfer bread to a sheet of aluminum foil.
- Fill insides with the meat mixture.
- Top with cheese and cover in foil.
- Place on a baking sheet and bake for 10 minutes until the cheese is melted.
- Serve with lots of napkins.