Recipe by Chef John
"This super-easy braised beef pasta sauce is similar to regular ground meat sauces, but instead of ground beef, it uses freshly cubed beef as the base. The advantages are obvious and quite delicious.
Using this method, you get to choose the cut you like; I used top round, but rump roast or chuck steak would be just as good. You can also control the fat content."
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beef top round steak, diced
green onions (white and pale green parts only), chopped
1 (28 ounce) jar
prepared pasta sauce
salt and freshly ground black pepper to taste
red pepper flakes, or to taste
dried Italian herbs, or to taste
1 (14.6 ounce) package
shredded Parmigiano-Reggiano cheese, or to taste
Well done, Chef John... this recipe was so unique from the usual spaghetti sauce I've done. I wasn't sure about milk in the ingredients but wow, the end result was 5 star yum! Everyone raved and wanted more. I didn't have the diced steak on hand the first time I made it, and ground beef still turned out great. Thanks... this will be a repeat fave.
My family loved this recipe! My teenage nephew even said it was "incredible" (and we all know how hard they are to please). Will make a again!
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make a Simple Meat Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 532
** Calories from Fat: 133
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