Beef Pasta with Tomato-Spinach Sauce


4-pound boneless beef chuck shoulder pot roast, cut into 3-inch chunks
1 medium onion, chopped
3 large cloves garlic, crushed
1 teaspoon salt
1 teaspoon pepper
2 cups water
1 can (6 ounces) tomato paste
1/2 cup A.1. Original Steak Sauce
2 tablespoons brown sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water
12 soft egg sandwich buns, split sliced green onions
A.1. Original Steak Sauce

In Dutch oven, place beef, onion, garlic, salt and pepper. Combine water and tomato paste; pour over beef mixture. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 3/4 to 2 hours or until beef is tender. Remove beef from cooking liquid; cool slightly. Meanwhile skim fat from cooking liquid, if necessary. Trim and discard excess fat from cooked beef. Shred beef with 2 forks.
In Dutch oven, combine 2 cups cooking liquid, steak sauce, brown sugar and cornstarch mixture. Bring to a boil; cook and stir 1 to 2 minutes or until slightly thickened. Add shredded beef; mix well. Continue to cook until thoroughly heated, stirring occassionally.
Place equal amounts of beef mixture on bottom half of each bun. Sprinkle with green onions and close with top half of bun. Serve with additional steak sauce, if desired.

Makes 12 servings (serving size: 1 sandwich).


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