"Dynamite" is a flavorful sauce of ground beef and bell peppers popular in Rhode Island. The sauce was born in Woonsocket, Rhode Island, where its roots have been traced back to a restaurant called Hamlet Lunch. It is thought that the owner of Hamlet Lunch, RoseAnna Thibeault, began serving the sauce in the 1920s. Thibeault would load the sauce into sandwich rolls, creating what are today known as “dynamites.” Today, dynamites are especially popular in Woonsocket, where the sauce is made in huge batches and loaded into torpedo shaped buns to be served at community events. While a sandwich is the most popular preparation for dynamite sauce, it can be served on other dishes as well. The sauce is popular as a topping on hamburgers, hot dogs, and pasta, and can also be used as a dip for tortilla chips.
Recipe Servings: 6
Ingredients
- 2 cups ground beef
- 3 green bell peppers, diced
- 2 red bell peppers, diced
- 3 yellow onions, diced
- 4 cloves garlic, minced
- 1 cup diced tomatoes (canned)
- 1 cup tomato sauce (canned)
- 3 Tbsp tomato paste (canned)
- 1 bay leaf
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 6 sandwich rolls
Directions
- Brown the ground beef in large frying pan over medium heat. After the meat has browned, remove the meat and place in a medium mixing bowl. Leave fat from the ground beef in the pan.
- Add the onion, bell peppers, and garlic to the pan and saute in the fat over medium heat until soft.
- Return the ground beef to the pan. Add diced tomatoes, tomato sauce, tomato paste, bay leaf, and spices. Mix well. Then cover and allow to simmer over low heat for 3 hours. Add salt and pepper to taste.
- Split sandwich rolls in half and lightly toast. Fill with hot dynamite sauce and serve.
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