Rochester Meat Hot Sauce

1.In a large skillet, over medium heat fry onion and garlic in oil until soft. Add meat and spices, periodically stir and break up any clumps of beef with a fork. Cook until the meat is no longer pink.

2.Once the meat is cooked through, add beef broth, tomato paste and brown sugar. Simmer 10 minutes. Use a hand immersion blender to further give the meat a finer texture, a couple of quick whirls here and there are all you need.

3.Simmer 1 hour, adding more beef broth if necessary to keep it moist, but avoid adding too much and letting the sauce get soupy.