- 1 (14 1/2-ounce) can whole tomatoes in juice, drained
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 2 tablespoons unsalted butter
- 1 medium carrot, finely chopped
- 1 celery rib, finely chopped
- 1 1/2 lb ground beef chuck
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons packed brown sugar
- 4 kaiser rolls, split
Cook onion and garlic in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until onion begins to brown, 4 to 5 minutes. Add carrot, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes.
Add beef and brown, stirring to break up lumps, 5 to 6 minutes. Add chili powder, cumin, 1/2 teaspoon salt, and 3/4 teaspoon pepper and cook, stirring, 2 minutes. Add puréed tomatoes, wine, Worcestershire sauce, and brown sugar and boil, stirring occasionally, until sauce has thickened, about 6 minutes. Season with salt and sandwich inside rolls.
