Sloppy giuseppes

1½ pounds ground pork sausage (see Note)

1 tablespoon fennel seed

¼ cup chili powder

½ teaspoon sea salt or kosher (coarse) salt

¼ teaspoon freshly ground pepper

½ cup (1 medium) onion, finely chopped

2 tablespoons finely chopped garlic

½ cup dry red wine or nonalcoholic red wine

1 tablespoon tomato paste

1 (28-ounce) can Progresso crushed tomatoes with added puree

1 teaspoon dried oregano leaves

Chicken broth, beef broth or water for thinning sauce, if desired

6 large soft hamburger buns, split

In large bowl, mix sausage, fennel seed, chili powder, salt and pepper.

In 12-inch nonstick skillet, cook sausage mixture over medium heat 8 to 10 minutes, stirring occasionally, until cooked through and no longer pink. Remove sausage from the skillet; set aside. Drain all but 1 tablespoon fat from skillet.

Return skillet to medium heat. Add onion and garlic; cook 4 to 6 minutes, stirring frequently, until onion is softened. Stir in wine, tomato paste, crushed tomatoes and oregano. Heat to boiling. Stir in sausage; reduce heat.

Simmer uncovered about 15 minutes or until heated through. If mixture is too thick, thin with a little broth or water. Serve sausage mixture on buns.

Note: Ground chicken or turkey can be substituted for sausage. If meat is lean, add 1 tablespoon extra virgin olive oil.

Chef Michael Chiarello for Progresso Foods

Nutrition facts per serving: 422 calories, 12 g fat, 3 g saturated fat, 89 mg cholesterol, 38 g carbohydrates, 26 g protein, 838 mg sodium, 5 g fiber