What is Ground Sirloin Meat Sauce?
Ground sirloin meat sauce is a tomato-based pasta sauce with ground sirloin, onion, garlic, and spices. It has a rich, meaty taste with the acid and sweet tones from the tomato, as well as the savory taste of garlic.
What does Ground Sirloin Meat Sauce Taste Like?
Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
Ingredients
Sirloin beef is a cut of meat from the upper middle of the animal. There are various cuts of sirloin, some are tougher, while others are more tender. Sirloin steak and top sirloin tend to be more desirable cuts The meat is red and some cuts contain bone or strips of white fat. Grilling ithe sirloin is a way to give the meat extra flavor and a browned exterior with tender and meaty interior that is fibrous, yet easy to chew. The flavor is savory and meaty with a pleasing char taste from the dark grill marks. Sirloin can be cooked using many methods.
Crushed tomatoes are usually a cooked and canned item, though may come in a jar. They are small chunks of red tomato, packed in their own juice. Crushed tomatoes have a high liquid content, with small solid pieces of soft tomato. The flavor is sweet and tart with an umami quality. Crushed tomatoes are often used in sauces, soups and stews.
Tomato sauce is an extremely popular Italian sauce used for pizza, pasta and much more. It is made by cooking down tomatoes, seasonings and sometimes oil. The sauce is red and may be smooth or slightly chunky. The texture is slightly thick, yet easy to pour. The flavor of this sauce is tart and sweet with a rich umami flavor from the reduction of tomatoes and a hint of garlic.
Tomato paste is a made by cooking tomatoes down, straining them and then continuing to let them cook until they have been reduced to a thick, dark red paste. This paste is tart and sweet with very little moisture due to the reduction of juices which creates an intensified and rich tomato flavor. Tomato paste is used in sauces and many Italian dishes.
The onion is a bulb vegetable, meaning its bulb and not its leaves are eaten. Onions come in many varieties, including white, yellow and red. Shallots are small and mild onions. Vidalias are sweet, while red onions are strong and sharp. The onion is usually round and has a thin dry skin around its juicy layers. This skin depends in the color of the onion, as does the flesh. The flesh, or body of the onion is made of multiple round layers, that get smaller towards the center. The flavor of onions are sharp and sweet when raw, with an astringent taste. When cooked, these flavors mellow and the sweetness emerges. Onion are a very common flavoring and ingredient for many savory dishes.
Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.
Italian dressing is an American version of an Italian-style dressing and a type of vinaigrette. The main ingredients are oil, vinegar, lemon juice, chopped bell peppers, garlic and numerous herbs. The color is pale orange with a somewhat translucent texture that has a medium/thin viscosity. The flavor is tangy and slightly sweet with the flavor of the garlic and herbs. It pairs well with most garden salads.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Dried basil is an aromatic herb. Fresh green basil leaves are dried and often ground into tiny flakes. Dried basil can be used year round, as this herb only grows in the warm months of the year. The dried herb is a muted green color, with an herbal, spicy and green zesty flavor. It can be added as a seasoning to salad dressings and a variety of savory dishes.
The peppercorn plant grows in tropical climate and produces tiny black fruit. The fruit is dried and become hard. At this point it is ground into a textured powder comprised of black and grey dots. It has a flavor that is spicy, pungent and sharp. Pepper is an extremely popular spice, especially in Western cuisines and lends a gentle heat to dishes. There are different varieties of black pepper and the flavor changes subtly because of this.
Fennel seeds are tiny thin seeds with tapered ends and a ridged body. Their color is a muted beige with a hint of occasional green. Fennel seeds can be ground into powder, though are more commonly used whole. The flavor is fresh, spicy and a bit similar to anise. This seed is used to flavor sausages, rice dishes and savory breads.
Bay leaves are commonly bought dried, though can be used fresh. Once dried, they are a muted green color, bordering on grey. Each end comes to a point and the scent is green, floral and similar to thyme. One or two bay leaves are enough to flavor a large pot of soup. The flavor it lends is herbal and almost spicy, without any heat. Bay leaves should not be consumed as the flavor is pungent and bitter when not distributed through a dish.
