• 4 Turano French Rolls or 8 Turano Mini French Rolls
• 4 slices aged provolone cheese or shredded provolone cheese
• 1/2 pound ground sirloin
• 4 ounces ground pork
• 4 ounces ground veal
• 1 cloves garlic, minced
• 1/2 medium onion, diced
• 1/2 teaspoon dried Italian seasoning
• 1/8 cup dry white wine
• 14 ounce can diced tomatoes, with juice
• 1/4 cup whole milk
• Kosher salt and freshly ground black pepper
• Oil-packed hot giardiniera, for serving

① Heat the olive oil in a dutch oven or pot over medium heat. Add in the sirloin, pork and veal, and brown until no longer pink, about 10 minutes. With a slotted spoon, remove the meat and store in a bowl, leaving the juices and fat.
② Sweat the garlic, onions and Italian seasoning in the pot, stirring frequently to insure they do not burn. Once the onions are translucent, add the meat back to the pan and then add the wine to deglaze.
③ Add in the tomatoes and milk and bring to a simmer, stirring frequently until the sauce thickens, about 15 minutes. Season with salt and pepper.
④ Place a piece of cheese in each toasted French Roll (1/2 piece of cheese for Mini French Rolls). Place some meat on top and the some giardiniera on the top of it all.