Messy Giuseppe

Preheat the broiler to high.

To make the meat sauce, heat a deep skillet or a heavy-bottomed pot over medium-high heat. Add the EVOO, red pepper flakes, and ground beef, and break up the meat. Add the green pepper, onions, three fourths of the garlic, the nutmeg, and a little salt and pepper to the beef and cook together, using the back of a wooden spoon to break the meat into tiny bits as it browns. Add the mushrooms and cook for 5 minutes more. Add the wine and cook for 1 minute, then add the beef stock and tomatoes. Bring the mixture up to a bubble, reduce the heat to a medium low, and gently simmer for 10 minutes. Finish it by stirring in the chopped parsley.

While the meat is simmering, combine the remaining garlic with the soft butter, chopped basil, and a little salt and pepper. Split the rolls in half lengthwise without separating the halves. Press open the rolls, flattening them out a little bit. Slather the insides with the garlic butter and toast until golden brown under the broiler.

Top one side of the garlicky, toasted rolls with a heap of meat, sprinkle each pile of meat sauce with some grated cheese, and top that with 2 slices of mozzarella. Transfer them to the broiler to melt the cheese. Remove them from the broiler and prepare to get sloppy with Messy Giuseppe!