Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 large onion, finely chopped

  3. 1 large carrot, minced

  4. 1 celery stalk, minced

  5. 6 cloves garlic, minced

  6. 1/2 cup tomato paste

  7. 2 1/2 cups tomato puree

  8. 3 tablespoons cider vinegar

  9. 1/4 cup molasses

  10. 3 tablespoons Worcestershire sauce

  11. 2 pounds ground beef round

Instructions Jump to Ingredients ↑

  1. Heat a large skillet over medium heat. Add the olive oil, then the onion, carrot, celery, and garlic, and cook, stirring, until softened, 5 to 7 minutes. Stir in the tomato paste, tomato puree, vinegar, molasses, and Worcestershire and bring to a simmer. Reduce the heat to low and let simmer gently until thickened and the flavors have melded, 45 to 60 minutes. Add a little water to the sauce if it gets too thick or dry.

  2. In another large skillet over medium-high heat, brown the ground beef until no longer pink, breaking it apart into small pieces. Drain the excess fat from the skillet. Add the sauce and simmer over medium-low heat until the flavors blend, at least 10 minutes.

  3. Excerpted from The Great Big Burger Book , by Jane Murphy & Liz Yeh Singh. © 2003, used by permission from The Harvard Common Press .

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