Ingredients
2tbspolive oil
1½lbsground pork
1tbspfennel seeds
½tspkosher salt
¼tspcoarse ground black pepper
2garlic cloves,minced
1yellow onion,diced
1red bell pepper,diced
1green bell pepper,diced
2cupstomato puree
2tbspbrown sugar
2tbspapple cider vinegar
1cupchicken stock
6brioche buns
6provolone cheese slices
¼tspred chili flakes,crushed, optional
Preparation
In a large heavy-bottomed skillet on medium-high heat, add olive oil, ground pork fennel seeds, crushed red pepper, salt, and black pepper, breaking it up with a potato masher as it cooks for about 5 to 6 minutes.
Add the garlic, onion, and bell peppers and cook for 4 to 5 minutes.
Lower the heat to medium before adding in the tomato puree, brown sugar, cider vinegar, and chicken stock, cooking until saucy and reduced for about 5 to 6 minutes.
Serve on brioche buns with slice of provolone cheese.
