Easy Sloppy Joe pasta with all the tangy, savory flavor of the original sandwich. Noodles make everything better, not to mention, easier to eat.

What makes a good Sloppy Joe?

Sloppy Joe’s are simple. Beef and a tangy, savory, sweet sauce. If you lived in my house growing up, you’d expect pickles and cheese on top. That’s the basic outline. Let’s break it down.

BEEF.

I used grass-fed and finished ground beef from All Grass Farms in Dundee, Illinois for this pasta. They focus on building up soil fertility, recognizing the relationship between pasture, plants and animals. Subscribe to their newsletter to stay up to date with all farm happenings.

AROMATICS

Onion and green pepper sauteed in butter and oil set the stage. Warm spices like smoked paprika, cumin, chili powder and allspice bode well with the savory, sweet sauce.

SAUCE

Sloppy Joe sauce should be savory, sweet and tangy. Let’s break it down.

Ketchup. Midwest company, Local Folks, offers bottled ketchup with simple ingredients you can feel good about. If you are not using their product, go for a low sugar variety.

Worscheshire. This is a bold, savory flavor bomb that makes for a well balanced Sloppy Joe sauce.

Dijon. Another savory element while adding a touch of heat and creaminess.

Molasses. Brown sugar is commonly used in Sloppy Joe’s but I opt for molasses. Molasses is full bodied, robust and deeply sweet. It adds a cooked-all-day flavor to the pot. I use fair-trade molasses by Wholesome.

Pickles. My mom made Sloppy Joe’s often when I was a kid. She always topped then with pickles and cheddar cheese. The chopped pickles give a refreshing crunch while adding a briny, bright twist. If you are questioning pickles place in pasta, just trust me. It doesn’t really taste that much of pickles, more of a good acidity and crunch.

Beef Broth. The sauce needs a liquid to simmer away in. Beef broth has much more flavor than water. Use broth.

Let’s make it pasta.

Elbow noodles are the prefered shape and style for this dish. Ancient Harvest makes a gluten-free elbow noodle of corn, brown rice and quinoa. No one in my house could detect it wasn’t wheat. The secret is to rinse in hot water after boiling. Another tip is to not salt the water. I find salting noodles made of brown rice makes them mushy.

Cheese.

Cheddar cheese is mixed with the beef to make the sauce creamier. The remainder is layered on top, making a beautifully rustic pasta dinner.