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In a small pan, heat the EVOO, two turns of the pan, over medium. Melt the butter in the oil. When the butter foams, add the garlic and swirl 1 to 2 minutes. Remove from heat and stir in the parsley.
In a hot oven or under the broiler, lightly toast the rolls. Spread with the garlic butter and sprinkle with the cheese. Bake or broil until the cheese melts.
Sloppy Lasagna Filling:
In a large skillet, heat the EVOO, two turns of the pan, over medium-high. Add the pancetta and cook, stirring, for 2 minutes. Add the beef and cook, breaking it apart with a wooden spoon, until browned, about 5 minutes. Add the onion, garlic and crushed red pepper and cook, stirring occasionally, 5 minutes. Add the tomato paste and stir 1 minute, then stir in the stock, passata, wine and milk. Reduce the heat to low and stir in the basil. Simmer until the filling thickens and the flavors meld, 15 to 20 minutes.
Season the filling, then spoon onto the roll bottoms. Top with the ricotta and roll tops.