Chicago Italians

Another Chicago Class Act
Date of Birth: November 13, 1947

"I never lose sight of the fact that I'm in a line of work that is, essentially, other people's fantasies."

Born Joseph Anthony Mantegna Jr., Joe and his big brother Ronald were brought up in Chicago, Illinois. When he was eight, he contracted rheumatic fever, and was sent to a charity sanatorium for five months to recover. He attended Morton East High School in Cicero when he met his future wife, actress Arlene Vrhel.

After high school, Joe went to Morton Junior College and in two years, he won a scholarship to the Goodman Theater School in DePaul University. In 1969 he met up with Vrhel again. The two began dating when both were cast in a production of Hair, and married six years later in 1975. They presently have two daughters, Mia Marie, born 1987 and Gina born 1991.

Mantegna received a number of awards for his work on stage and in television and film. He won an award for his role in Bleacher Bums from the New York Dramatics Guild in 1979.

Unfortunately, it wasn't until 1984 that audiences began to notice him. He made his breakthrough with his stage role as Ricky Roma in Mamet's Glengarry Glen Ross, for which he won a Tony for Best Featured Actor and the Joseph Jefferson Award for Best Supporting Actor, and shared the 1984 award for Outstanding Ensemble from the Special Drama Desk Awards.

From his success in theater, he transferred his energy to film. Although he began with smaller roles, his patience would pay off when in 1988, he won Best Actor from the Venice Film Festival for his portrayal of a two-bit gangster in Things Change (1988).

Since then, he has been getting roles in largely mediocre films, but at times can also be found in big hits including Godfather III (1990), Searching for Bobby Fischer (1993) and Thinner (1996). He has starred in television series such as Joan of Arcadia from 2003 to 2005, and on Criminal Minds. He also works on the big screen in films such as Witless Protection (2008).

The Italian beef sandwich is serious business in Chicago. We're not fooling around here. Everyone has their favorite place. Once people make up there mind that's it. There's no changing it.
Let's separate the favorites by territory. Taylor Street has Al's No. 1 Italian Beef, Elmwood Park has Johnnie's Beef, River North has Mr. Beef, Buona Beef in Berwyne and Max's Famous Italian Beef on North Western Ave., just to name a few.Where I come from many of us grew up with Al's. After trying all the rest Al's still remains my favorite.
Now that I touched on the legendary Chicago Italian beef sandwich lets get to my not so famous recipe. You can try it at home. It's good and you'll enjoy it but don't even tell me the ones I mentioned are better, I'm sure they are. They've been making them a lot longer than I have.
Still I guarantee this Italian beef sandwich will be one of the best home recipes you'll make.

INGREDIENTS 5 pound rump roast 6 cloves of garlic chopped fine 1 tsp dried oregano 1 tsp of dried basil 1 tsp of dried thyme 1 onion slice 2 cups of beef broth 1/2 cup of red wine 1/2 cup of water 1 tsp fresh ground black pepper 1 tsp salt 3 red and green bell peppers Italian Rolls PREPARATION Mix garlic, oregano, basil, thyme, salt and pepper. Rub mixture into beef. Massage it thoroughly. Like you're on a date. Place the beef in a large plastic bag and add 1 cup of broth, wine and onion. Let marinate in the refrigerator for about 4 hours or overnight. Heat oven to 350 degrees Place roast in a roasting pan and pour the marinade over the roast. Add the remaining broth and water. Roast with no lid for about 2 to 2 1/2 hours turning once within that time. Remove roast and let stand till cool. Reserve juice. Slice beef thin on a meat slicer. If you don't have a slicer, get one. You'll use it for a lot more things than roast beef. Place beef in juice. Cut peppers into slices and saute in oil until done.Slice your rolls and pile on that juicy beef. Add sweet peppers or giardinera and eat. Don't forget those napkins. In the summer, try this recipe on a grill. Oh my goodness!