This is my take on the way that my buddy Fab told me his mom makes spaghetti sauce. It’s not exact, because his tale had a lot of “she throws in a bunch of sausage and bacon, and about 50 other types of meat.” Not being of Italian descent myself, my body is not genetically built to convert all of those things into energy and instead stores it in my “troublesome t-zone”, aka “my gut”.
So this version is designed not to kill me. It’s also designed to be thrown together quickly, and then I just “set it, and forget it”.
- 1 Can Diced Tomatoes
- 2 Cans Tomato Paste
- 2 tbsp Brown Sugar
- 2 tbsp Italian Seasoning (or you can just season with Oregano, Onion salt, garlic powder and bay leaf)
- 2 tbsp olive oil
- 1 whole onion
- 3 cloves garlic
- 1 small roast beef (inside round is good)
- Salt and Pepper to tastse
Combine Diced Tomatoes, Tomato Paste, brown sugar and 1tbsp of italian seasoning in the crock pot.
Heat olive oil, add onion and garlic and brown (which means you only flip once, otherwise you’re poaching them) in oil.
Remove onions and garlic from oil and combine in crock pot.
Rub meat with 1tbsp Italian Seasoning, and salt
Brown meat in remaining oil to sear in juices.
Put meat in crock pot. Turn crock pot to hi until it boils, then reduce to low, and leave simmering for 4 hours.
At the end of the 4 hours, remove the string from the roast, and then stir the sauce. The meat will begin to dissolve into kind of a stringy sort of meat by-product.
When we ate carbs (which unfortunately are the enemy), we found this goes really well with a rigatoni since the sauce kind of creeps in the spirals and gets all delicious!
Now that we’re anti-carbites, we eat it with Spaghetti Squash. It’s terribly delicious.