Sloppy Jacks

Today was a productive day in the kitchen. I made three different recipes, and as a result I now have waaaay too much food in the fridge and freezer.

I adapted this from a NY Times recipe for Savory Mince. Thanks to M for the name. I'm thinking of trying this out for breakfast (probably with more wilted greens and whole grains).

Sloppy Jacks
serves 4 to 6

225 g prosciutto, roughly chopped
500 g extra lean ground beef
2 medium onions, chopped
2 carrots, chopped
225 g mushrooms, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 teaspoons tomato paste
1 14-ounce can diced tomatoes
3/4 cup beef broth
3 tablespoon chili sauce
1 1/2 teaspoons Lea & Perrins Worcestershire sauce
1 bunch kale, roughly torn
salt and pepper

Fry ground beef in one pot and drain. In another pot, fry the prosciutto until it starts to brown and get a bit crispy. Remove the prosciutto, and using same pot add onions, carrots and mushrooms (I waited a bit before adding mushrooms). Cook until soft and golden. Add herbs and tomato paste and cook for about 5 minutes. Add both meats to pot along with tomatoes, broth, and both sauces. Cook, covered, simmering gently, about 1 hour. Season to taste, and add in the torn kale leaves. Simmer for another couple of minutes until kale is done to your liking.