Marian Burros's Sloppy Joes

• 1 8-ounce can no-salt-added tomato sauce
• 1/2 cup ketchup
• 1 1/2 tablespoons Worcestershire sauce
• 1 teaspoon prepared yellow mustard
• 1/2 teaspoon dry mustard
• 1 teaspoon molasses
• 1 clove garlic, finely minced
• 1/4 teaspoon freshly grated orange peel
• Pinch ground cloves
• Hot-pepper sauce to taste
• 1 pound very lean ground sirloin
• 1/2 small onion, finely chopped
• 6 whole-wheat hamburger buns, toasted if desired

1. In a saucepan over low heat combine the sauce ingredients.
2. Mix well, and simmer while preparing the meat.
3. Heat a heavy nonstick skillet, at least 10 inches in diameter, over medium-high heat.
4. Add the ground sirloin, and saute, stirring occasionally, for 4 to 5 minutes, or until the meat is no longer pink.
5. Turn the meat into a strainer or colander lined with paper towels, allowing the fat to drain off.
6. Add the onion to the pan, and saute, stirring frequently, for about 5 minutes, or until the onion is translucent.
7. Return the meat to the pan, and add the sauce.
8. Heat for 3 minutes, stirring occasionally.
9. Add more hot-pepper sauce, if desired.
10. Spoon 1/2 cup of the mixture over each bun.
11. Serve immediately.

salt, ketchup, worcestershire sauce, yellow mustard, dry mustard, molasses, clove garlic, freshly grated orange peel, ground cloves, pepper, ground sirloin, onion, buns

Taken from cooking.nytimes.com/recipes/4203 (may not work)