1/3 cup of water
1 tablespoon brown sugar
1 teaspoon yellow mustard
3/4 teaspoon of chili powder
1/2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon black pepper
A splash of hot sauce (optional).
INSTRUCTIONS :
Heat oil and fat in a large pan on MED/MED-HIGH setting. Add beef and veal and chop for 5 minutes while cooking.
Add the onion and pepper to the wine in the same pot and cook for 2-3 minutes until softened. Add the garlic and cook until fragrant, about 30 seconds. Add the beef to the course and add the tomatoes. Mix well.
-Add ketchup, water, brown sugar, mustard, red pepper flakes, Worcestershire sauce, salt, paprika (if using) and black pepper. Mix well to combine.
-Keep the mixture at MED temperature for 10-15 minutes until the mixture reaches the desired consistency. Remove from heat and serve on toast.
