spired by a trip to New York after the bright lights and big city , I wanted to be reminded of my fabulous trip to the USA this this below is the result.
1. heat love oil in a large sautee pan on medium high heat. Add the carrots and sate for 5 minutes. ( If you are using peppers instead of carrots, add those at the same time as the onions .) Add the chopped onion and celery.
Cook. stirring occasionally until onions are translucent, about 5 more minutes. 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.
2. using the same pan ( or you can cook the meat at the same time as the vegetables in a separate pan to save time), generously salt the bottom of the pan ( about 1/4 to 1/2 teaspoon).
heat the pan on high. Crumble the ground beef into the pan. You likely need to do this in two batches, otherwise you will crowd the pan and the beef won't easily brown. 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. Use a slotted spoon to remove the ground beef from the pan ( can dd to the set- aside vegetables), salt the pan again and repeat with the rest of the ground beef. 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 of all but 1 tablespoon of the fat.
3. Return the cooked ground beef and vegetables to the pan. 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.
Adjust the recipe to suits your taste
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