1 large onion
2 to 4 cloves garlic, minced
3 or 4 ribs celery, chopped
1/3 cup olive oil
1 (12-oz.) can tomato paste
3 tbls. sugar
1 (28-oz.) can tomato purée or 2 (16-oz.) cans whole tomatoes, cut up
Salt, black pepper and red pepper, to taste
Oregano, to taste
Sweet basil, to taste
2 or 3 bay leaves
1/4 tsp. dried thyme
Cooked pasta

1. Cook onions, garlic and celery in olive oil until vegetables are tender. Add tomato paste and sugar. Fry this until it begins to hold together and is a nice rich color, about 15-25 minutes.

2. Fill the tomato paste can with water and add 2 cans of water to the tomato mixture. Cook for about 15 minutes then add tomato purée and seasoning. Add 2-3ø  quarts of water and cook slowly, covered, for at least three hours or until slightly thickened. If mixture gets too thick, thin with a little more water.

Sirloin Steak

Italian Bread Crumbs

Flour (seasoned)

Eggs

Oil or shortening for frying

This is really a method rather than an actual recipe because I just pour and use:)

First thing I do is tenderize the sirloin with a mallet on both sides. Next, cut the meat into strips. I am not precise. Mine come out all different shapes and sizes.

Heat oil in a skillet.

You’ll need three seperate bowls – one for flour (seaoned), one for bread crumbs and one for 3 – 4 eggs beaten well.

First, dredge each strip in flour. Dip into egg and then coat with Italian Bread Crumbs. Fry.

And that’s it! They do not take long at all. My husband and kids ADORE these. They go fast. I serve them with mashed potatoes, cheesy potatoes or even french fries (when a little more grease is required:)

ENJOY!:)