Tango Joes

• 13 cup extra-virgin olive oil, plus
• 1 tablespoon extra-virgin olive oil
• 2 lbs lean ground sirloin
• salt
• pepper
• 2 teaspoons sweet smoked paprika
• 2 sprigs fresh rosemary, leaves removed
• 4 sprigs fresh oregano, leaves removed
• 8 sprigs fresh thyme, leaves removed
• 1 cup fresh flat leaf parsley
• 2 garlic cloves
• 12 small onion, coarsely chopped
• 3 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons packed dark brown sugar
• 1 (8 ounce) can tomato sauce
• 4 Portuguese rolls (slightly sweet large, rectangular sandwich rolls)

1. Preheat oven to 250.
2. Heat a large saute pan over high heat and add 1 tablespoon oil.
3. Add in meat and brown for 7-8 minutes; as it cooks, season with salt and pepper and the paprika; break up the meat with a spoon.
4. While the meat is browning, make the chimichurri; place the rosemary, oregano, thyme, and parsley leaves, garlic, onion, and vinegar in a food processor; season with salt and pepper and pulse the machine to finely chop.
5. With the machine running, stream in the 1/3 cup of oil.
6. Combine the Worcestershire sauce, brown sugar, and tomato sauce in a small bowl; pour the sauce over the meat in the skillet and stir.
7. Bring to a bubble; stir in half the chimichurri sauce and simmer for 5 minutes.
8. Wrap the rolls in foil and heat in the oven for 3-4 minutes; split the rolls open and slather the tops with the remaining chimichurri sauce; pile the meat onto the bun bottoms and serve.
9. Pour a nice glass of Malbec to complement the Joes and you'll be tangoing in no time.

extravirgin olive oil, extravirgin olive oil, lean ground sirloin, salt, pepper, sweet smoked paprika, rosemary, oregano, thyme, flat leaf parsley, garlic, onion, red wine vinegar, worcestershire sauce, brown sugar, tomato sauce, rolls

Taken from www.food.com/recipe/tango-joes-429554 (may not work)