Name: Turkey Sloppy Joes
Total time: Start to finish: 30 minutes
Yield: Servings: 4 mains, plus leftovers
Ingredients: 12-ounce jar roasted red peppers, drained; 1 cup tomato sauce; 8 ounces white button mushrooms; 1 small yellow onion; 1/4 cup ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon brown sugar; 6 anchovy fillets; 4 cloves garlic; 1 teaspoon mustard powder; 1 teaspoon hot sauce; 1 tablespoon olive oil; 3 pounds ground turkey; Kosher salt and ground black pepper; 4 burger buns; Shredded cheddar cheese

Prefer the big taste of beef in your Joes? Substitute lean ground beef. Or bison. Or a blend. Sloppy Joes are a total what-have-you recipe. Somebody in the family off carbs or gluten? These are awesome in lettuce wraps, too.

Don't be intimidated by the number of ingredients. This recipe comes together effortlessly in minutes.

Editor's note: This recipe makes 4 servings, plus more for leftovers. Please see "Next-Day Sloppy Joes" and "Sloppy Joes Chili" below for tips on how to enjoy the leftovers.

One Dinner, Two Lunches

NEXT-DAY SLOPPY JOES

Sloppy Joes are like stew—they taste even better the next day. And just add beef or chicken broth to turn them into a substantial stew.

Wimpy salads need not apply for this lunch. Sliced tomato and fresh mozzarella are the way to go.

SLOPPY JOES CHILI

Just add canned beans and sloppy Joes become chili.

A robust take on simple green salad: chopped fennel and avocado, tossed with vinaigrette and black pepper.

Recipe notes

Chicken Croquettes

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Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?

Pad Kee Mao (Drunken Spaghetti)

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Not-So-Secret Burger Sauce

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.