1 Tbsp olive oil
1/2 cup minced carrots
1 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, minced
1/2 teaspoon salt
1 1/4 lb ground beef
1/2 cup ketchup
2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed)
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
2 Tbsp brown sugar
Pinch ground cloves
1/2 teaspoon dried thyme
Pinch cayenne pepper
2 turns of freshly ground black pepper
4 hamburger buns
1.Heat olive oil in a large frying pan over medium high heat. Add the minced carrots and fry for 5 minutes.
2.Add the chopped onion, celery, and cook, stirring occasionally, for about five minutes or until onions are sheer.
3.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.
4.Crumble the ground beef into the pan and make sure the pan is not over-crowded, otherwise the beef won’t easily brown. Sprinkle 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. You can use a slotted spoon to remove the ground beef from the pan.
5.If you are using extra lean beef, you will likely not have any excess fat in the pan. If you are using 16% or higher, you may have excess fat. Strain off all but 1 tablespoon of the fat.
6.Put the cooked ground beef and vegetables in the pan and break any chunks of ground beef into smaller bits by using a wooden spoon.
7.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.
8.Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.
9.Serve with toasted hamburger buns.