My parents came across a recipe for spaghetti sauce some 50 years ago that used slivered sirloin rather than ground beef. They tweaked it a bit, as all good cooks tend to do, and this was their final result. To this day, I think it one of the best spaghetti sauce recipes I serve. Dinner guests are amazed how different from traditional Bolognese sauce this tastes, considering the meat form is the only dramatic change from traditional recipes. I don’t think to make it that often, but am doing so for dinner tonight and thought I’d share it again with my newer readers. I have substituted very lean chuck for the sirloin in the original recipe and that is very good. Tonight I’m trying it with some lean round steak I found in my freezer. This recipe is Induction friendly provided you serve it on faux noodles like zoodles (zucchini noodles), spaghetti squash threads or chunks/slices of cooked eggplant.
¼ c. olive oil
6 oz. chopped yellow onion
2 lb. very thinly slivered sirloin (easier if partially frozen about an hour before slicing)
14.5 oz. can of tomatoes, crushed
8 oz. can of tomato sauce
2 cloves minced garlic
2 tsp. oregano, crushed
¼ tsp. each salt and black pepper
Dash cayenne pepper
In deep stew pot heat oil and brown meat over high heat, stirring occasionally, until begins to brown nicely. Add onions and continue to brown both until onion begins to soften and caramelize. Add remaining ingredients, cover and simmer over lowest heat possible for 1 hour. Check and stir every 15 minutes to avoid sticking/burning. Add a little water if it is drying out too much. Serve over your favorite lo-carb pasta, zucchini pasta or spaghetti squash threads.
NUTRITIONAL INFO: Serves 6-8
336.3 calories, 15.52 g fat, 12.72 g carbs, 1.98 g fiber, 35.9 g protein,
approx. 96 mg. sodium, 9.74 g NET CARBS
250 calories, 11.64 g fat, 9.0 g carbs, 1.43 g fiber,
26.9 g protein, approx. 73 mg. sodium, 7.57 g NET CARBS