I know this was originally a Rachel Ray recipe (30 minute meals, I think), from at least ten years ago, probably more, but I’ve messed with it so much that it is not recognizable as such. This is what The Boy will inevitably request when I ask what he wants for dinner and for leftovers. He makes good use of leftovers after he gets home from work or from hanging out with his friends. I honestly have to hide some if I want leftovers for lunch myself.
1 pound ground chuck (easy to scale up)
1 yellow onion, diced
4 Tbs cider vinegar
1 Tbs Macormick “Montreal” seasoning
2 Tbs brown sugar
2 Tbs Worcestershire sauce
14 oz can tomato sauce
In a large skillet, heat a couple Tbs olive oil, add onion and sauté until it begins to soften. Add ground chuck and break up as the meat cooks until it is no longer pink and onions are soft.
Add vinegar, seasoning, brown sugar, and Worcestershire sauce to beef. Season with salt to taste. Let this simmer for a few minutes and taste for balance. This is key and I still do it every time. It’s important to do that now before adding the tomato sauce because all those flavors intensify and if you like them now, you’ll like them better later. Then just let is simmer for about an half an hour.
I tend to make this a day ahead, because like spaghetti sauce or chili, it’s so much better the next day. Some times I make cole slaw with this, sort of the BBQ/cole slaw sandwich thing going on and it really works. But I guess you have to be raised with the BBQ/cole slaw thing as part of your life to get it. I was raised on Eastern NC (vinegar-based) BBQ because both my parents are from there. And every summer when we went to NC, we would come home with a cooler of Revels BBQ. Damn – that was amazing stuff and I still think about it – probably too often.