Ingredients
1tbspextra virgin olive oil
½cupcarrots,minced, or chopped bell pepper
1cuponion,(about 1 medium onion), finely chopped
½cupcelery,finely chopped
2clovesgarlic,minced
½tspsalt
1¼lbsground beef
½cupketchup
2cupstomato sauce,or 1 15-oz can whole tomatoes, puréed
1tbspWorcestershire sauce
1tbspred wine vinegar
1½tbspbrown sugar
pinchground cloves
½tspdried thyme
pinchcayenne pepper
2turns of freshly ground black pepper
4hamburger buns
Preparation
Heat olive oil in a large sauté pan on medium-high heat. Add the minced carrots and sauté for 5 minutes. (If using bell pepper instead of carrots, add those at the same time as the onions.)
Add the chopped onion and celery. Cook for about 5 more minutes, stirring occasionally until onions are translucent.
Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium-sized bowl. Set aside.
Using the same pan (or cook the meat at the same time as the vegetables in a separate pan to save time), crumble the ground beef into the pan. If using extra lean beef, add 1 tablespoon of olive oil to the pan if needed. Sprinkle the meat with salt.
Do not stir the ground beef, just let it cook until it is well browned on one side. Then, flip the pieces over and brown the second side.
If cooking in batches, use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables) and repeat with the rest of the ground beef.
When the meat is done cooking, strain off all but 1 tablespoon of any fat left in the pan.
Return the cooked ground beef and vegetables to the pan. Use a wooden spoon to break up any chunks of ground beef into smaller bits.
Add the ketchup, tomato sauce, Worcestershire sauce, vinegar, and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper.
Lower the heat to medium-low and let simmer for 10 minutes. Adjust seasonings to taste.
Serve immediately or refrigerate to make ahead and reheat to serve. Serve with toasted hamburger buns.
