Judy Haffner wrote:

> I know some call them by other names, but to me ground meat in a tangy
> "tomatoey" sauce served in a hamburger bun, is a sloppy joe, and
> always been popular at our house.
>
> How do you make them at home (if you do)?

I don't know if what I do is really a SJ but I was talking about it in a
chat and a couple persons from the US told me so, let's see.
I sautee some minced white onion in EVO oil over low heat, sometimes I add
garlic, then add not-very-lean ground beef and raise the heat to medium high
for some minutes during which I brown the meat, sometimes putting some white
wine in it. After that I add a little of tomato preserve (just tomato and
salt), salt, pepper and sometimes hot pepper, switch the heat to minimum and
cover the pan. I let it go like that for about 30 minutes, during which I
sometimes stir it and add some water if it's drying up. I love to serve it
as a sandwich in ciabatta bread, but it works well on fluffy almost
hamburger-like buns. For an extra I sometimes add cheese, if it's thin and
easy to melt I put it directly in the sandwich, otherwise I put it in the
pan when I turn the heat off and let it melt there. This recipe comes from a
simple adaptation of a dish my mom cooked when I was a toddler, the only
differences are that she used to serve it in dishes and she didn't add
cheese to it, but the basics were all the ground meat, onion and some
tomato.