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For the Jo Jos:
4 large Idaho potatoes, cut into wedges
1/4 cup light olive oil
For the sloppy sauce:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 pound ground beef sirloin
1 medium onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, minced
2 tablespoons all purpose flour
3 tablespoons tomato paste
1 (14.5 ounce) can fire roasted diced tomatoes, drained
1 (14.5 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
A few dashes of hot sauce (I used Franks Red Hot)
Fresh cracked black pepper
Preheat oven to 400 degrees F.
Slice potatoes into spears. Toss the potato spears in al arge bowl with the olive oil. In a pie pan combine remaining ingredients. Press each potato wedge in flour mixture and shake the excess off. Lay the Jo Jos on a heavy duty cookie sheet. Bake in the oven for 30 to 40 minutes, or until crispy and golden brown, turning the Jo Jos half way through.
Meanwhile heat a large skillet over medium high heat. Add oil and meat to the pan. Add the ground beef and break it up with a wooden spoon. When the meat has browned, add onion, red peppers, and garlic to the skillet. Reduce heat to medium and cook for 5 minutes. Stir in the flour until it is completely incorporated. Add tomato paste, fire roasted tomatoes, tomato sauce, Worcestershire sauce, hot sauce, salt, and pepper. Reduce heat to simmer, stirring occasionally, until the sauce thickens.