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Rhode Island Torpedo Rolls

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PREP TIME
30 min
COOKING TIME
240 min
TOTAL TIME
270 min
SERVINGS
8 servings
Lunch New England
Rhode Island Torpedo Rolls
Ingredients
  • 2 pounds ground beef
  • 2 green bell peppers, seeded and diced
  • 1 (1/4 inch x 3 inch) strip red bell pepper, seeded and diced
  • 1 medium yellow onion, chopped
  • 1 medium red onion, chopped
  • 2 (6 ounce) cans tomato paste
  • 1 1/2 cups water
  • 1 teaspoon red pepper flakes, or to taste
  • 8 torpedo rolls, split
Instructions
1
Heat a large skillet over the medium-high heat level, then add the ground beef to it.
2
Add sliced green peppers, red peppers, yellow onions and red onions to the skillet as well.
3
Cook until the ground beef is uniformly browned in color and the vegetables are tender. Remove any excess oil from the pan after this is done.
4
Transfer the entire mixture to a slow cooker.
5
Add a concentrated paste made from tomatoes, stir in water and add some flakes of red pepper to the mixture. Cover it, then cook at a low temperature for no less than 4 hours. I usually let it simmer for 12 hours, the longer it cooks, the spicier it gets!
6
Transfer the cooked mixture to torpedo-shaped bread rolls and serve.