A Rhode Island exclusive. Kind of like a Sloppy Joe but far superior. Spicy enough to earn it's name, it's best washed down with a good beer. For you non Rhodey people, torpedo rolls are just the long sandwich rolls.
Ingredients
- ground beef: 2 pound
- green bell peppers: 2 piece (diced)
- (1/4 inch x 3 inch) strip red bell pepper: 1 piece (diced)
- medium yellow onion: 1 piece (chopped)
- medium red onion: 1 piece (chopped)
- tomato paste: 2 cans (6 ounce cans)
- ½ cups water: 1 piece
- red pepper flakes: 1 tsp (to taste)
- torpedo rolls: 8 piece (split)
Metric Conversion
Stages of cooking
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Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
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Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.
