Dynamites (Recipe)
Dynamites are a delicacy found only in a very small area in and around northern Rhode Island. They get their name from the fact that they are traditionally hot…as in spicy…although they can also be made very mild. They’re kind of like Sloppy Joes because of the meat sauce in a bun thing, but otherwise they are dramatically different, made with ground beef, onions, peppers, and tomatoes. Hot seasonings optional.
Just as some places have Ham & Bean Suppers, in this part of the country political gatherings and/or fundraisers are often billed as Beer & Dynamite Parties. Most local restaurants have dynamites on their menu. They are often served at large family gatherings and get togethers as well as being made at home just for a regular meal. In fact the batch shown in the accompanying photo was made last night because I had a large package of ground beef that I needed to cook. There is no one recipe for dynamites. Everyone has their own, and as with the “one true religion,” everyone swears that their version of dynamites is the “one true way to make it.”
My own version has been fine-tuned over the years and is subject to change depending on when and how it will be served and to whom. For family parties I normally have two pots, one labeled “Hot” and the other “Not,” because at least half the family cannot tolerate any heat at all, while others love it best when it makes their lips tingle and their heads sweat. For smaller mixed groups I generally just keep it mild and put a shaker of crushed red pepper flakes on the table.
Dynamites are served warm in a split roll (around here they are called either dynamite or grinder rolls, but they are the type normally used for subs, heros, or whatever). You just have to be careful not to cut too deeply into the roll, though, or you will wind up wearing it.
When serving dynamites to people who have never seen them before, I try to remember to provide instructions, either written or verbal or else they tend to just scoop the sauce loose onto their plates and that is just so wrong.
Now that we have all that out of the way, let’s get on with the recipe which is pretty simple.
Dynamites
Ingredients
Basic ingredients:
- 2 lbs Ground beef
- 1 Really large onion rough chopped
- 2-3 Green bell peppers rough chopped
- 1 Large can of crushed tomatoes
- 8 ounce can of tomato sauce
- Salt & pepper to taste
Optional spicy ingredients:
- Hot peppers: I like an assortment since each add a different layer of flavor. Remove seeds and membranes and finely chop. Add them in increments You can always add more heat, but can’t remove it if it’s too hot.
- Hot sauce: A few good shakes definitely contributes to the overall flavor.
- Crushed red pepper flakes: A good shake or two also adds a certain “Je ne sais quoi” to the flavor
Instructions
- Place ground beef in a large pot, break it up and saute until just pink.
- Add chopped onions and green peppers
- Add crushed tomatoes and tomato sauce
- Bring to a simmer and cook on low heat for at least 1 hour.
- Once peppers and onions begin to soften, start adding seasonings as desired, tasting as you go.
- Cook it down until thickened enough to spoon into rolls. I usually serve with a slotted spoon to drain out extra liquid.
- Serve with a shaker of crushed red pepper flakes on the table because even the hard core heat addicts sometimes want just a little more heat.
F.Y.I.: Dynamite sauce is also wonderful on pasta and as a pizza topping.
14 Comments
Louise Valois Peloquin
I live in the south now but, my RI roots will always be with me. My friends will be experiencing Dynamite tomorrow’s . Like others have mentioned, I use equal amount of celery, peppers and onions as well as tomato paste.
Best wishes to all for a safe and happy 4th of July.
Kelly
Your recipe sounds exactly like mine…my family has always said…yours are the best..hands down…they’re partial of course 😊 who doesn’t love their moms cooking! I know I did…mom’s are the best! Happy 4th holiday..2023
Maureen Whitman
I do miss the Castle , guess it won’t ever come back. someone opened a new restaurant there now. their dynamites were the best anywhere…. my mom always used celery in hers and they did also.
I am about to make my moms recipe. I followed your articles in the Call. Wish there was a book at the Museum of Work and Culture with all our favorite Woonsocket recipes. French Canadians really knew how to cook.
Anyone remember French Ragu? by Mom made it every winter.
HM
Rhea, always enjoyed your writings in The Call, I’ve been making Dynamites for most of my life, I have a batch going on the stove as I write this, I don’t usually follow recipes exactly, I was tought to cook by my parents and grand parents (French Canadian) and they always cooked by tasteand rarely used measures, I’ve always used celery in my dynamites, I really miss Tarducci’s bakery on Rathbun St. and the Sunshine bakery on Ellbo St., they had the best Dynamite buns.
Debbie
Rhea, I used to read your articles when I lived in Blackstone, but that was over 25 years ago. I have made your minestrone soup.
I found this blog today and happy to see it.
So to me Dynomite comes from Woonsocket, RI. We would get it on pizza at Twin’s Pizza in Bellingham.
Funny story many years ago my husband wanted to make Dynomite for our New Year’s Day party. He decided to google the recipe for it. He didn’t find it, but I kept thinking would someone thinking he was searching how to make dynomite (as in stick form).
Beth Deschamps
I only use lg can of tomato paste, and add crushed red pepper flakes. Less liquid that way. My mother in laws recipe.
Ann Cross
I also put 2 to 3 stalks celery in my dynamite recipe, which I got from my Mother. Dynamites are a favorite in my family for years!
Rhea Bouchard Powers
I have seen in comments online that a lot of people use celery in dynamites. I think the Castle Restaurant puts celery in theirs, too. I should give it a try sometime.
Brenda Iozzi
My dad used to own the castle 🙂
Stephen Dubois
My family loved the castle restaurant!
Sarah
Don’t forget they are really good added to hotdogs making a DinaDog!!
Rhea Bouchard Powers
I forgot to mention that, but when we’re serving both at a cookout it’s always a hit.
Judy
Lookin good!
Rhea Bouchard Powers
Thanks for the reply. I love feedback.