Hot Dagos
Believe it or not, the hot dago is said to have originated from my hometown of Saint Paul, MN in my neighborhood of W. 7th street by Italian/Americans. This was something I ate all the time growing up and really miss. They are easy and cheap to make; plus they are just damn tasty. Some people make the hot dagos all beef; some all Italian sausage; and others with various percentages of the two meats. Once the patties are browned, they’re simmered in a marinara sauce, topped with mozzarella cheese, and served over toasted Italian bread or ciabatta rolls.
Servings: 4
Ingredients
- 1/2 lb 90% lean ground beef
- 1/2 lb pork Italian sausage mild or spicy
- 1/4 cup breadcrumbs
- 1 large egg
- 3 garlic cloves minced
- 1/4 cup yellow onion finely chopped
- 3 tbsp parsley finely chopped
- 2 tbsp olive oil
- 1 cup mozzarella cheese shredded
- 4 ciabatta roll toasted
Marinara Sauce
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/2 small yellow onion finely chopped
- 1/2 cup cremini mushrooms thinly sliced
- 1 Fresno chili finely chopped
- 1/4 cup parsley finely chopped
- 1/4 cup basil finely chopped
- 1 tbsp oregano
- 1/4 cup tomato paste
- 16 oz canned crushed tomatoes
- 1/2 cup red wine
Instructions
- Mix the hot dago ingredients together in a bowl.
- Form into 4 thin patties.
- Heat up 2 tbsp of olive oil in a sauté pan over medium heat. Add in the patties.
- Cook for 5-6 minutes a side. Remove from the pan.
- Add in another 2 tbsp of olive oil. Sauté the onions, mushrooms, garlic, and Fresno chili for 2 minutes.
- Toss in the parsley, basil, and oregano and cook for another minute.
- Stir in the tomato paste and cook for a minute.
- Pour in the canned tomatoes and red wine. Simmer covered for 5 minutes on low heat.
- Place the hot dagos in the sauce. Cover and continue simmering for 15 minutes.
- Place a 1/4 cup of mozzarella on each of the hot dagos.
- Cook uncovered for another 5 minutes until the cheese has melted.
- Place a patty and sauce on a toasted ciabatta roll.
