Rochester Meat Hot Sauce

Every region has a dish that tells you exactly who it is, and in Rochester, that dish is the garbage plate. The sauce is what makes it. Ground beef simmered low with allspice, clove, and a careful hand with the spices, it's savory and complex in a way that takes you completely by surprise. This is the older style, less sweet, more depth, the way people who grew up eating it tend to remember it. Make it once and you'll understand why locals are so particular about it.

Course Appetizers and Snacks, Homemade Seasonings and Mixes, Main Courses, Side Dish Recipes

Cuisine American, Upstate New York, Upstate New York Regional Dishes and Local Recipes

Keyword comfort food, one-pot, Quick, spicy

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings

Calories 124kcal

Author Jennifer Morrisey

Equipment

1 large skillet or sauté pan
1 wooden spoon or silicone spatula
1 chef's knife
1 dry measuring spoons
1 Cutting Board
1 garlic press if you prefer that to mincing by hand

Ingredients

1 teaspoon oil
1 medium onion Chopped
1 clove garlic minced
1 pound ground beef
1 cup beef broth
1 6 oz. can tomato paste
1 tablespoon brown sugar
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon allspice
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
salt to taste

Instructions

Brown the meat: Heat a large skillet over medium-high heat and add the oil. Add ground beef and cook, breaking it apart as it browns, until no pink remains (about 5–7 minutes). Drain excess fat if needed.
Build the flavor base: Add chopped onion and minced garlic to the beef. Cook for 2–3 minutes until softened and fragrant. Stir in allspice, ground cloves, cayenne pepper, black pepper, chili powder, ground cumin, and cinnamon. Toast the spices for about 1 minute to release their aromatics.
Combine tomato and broth: Add tomato paste and beef broth. Stir well to combine, breaking up any clumps of tomato paste. Add brown sugar and stir to incorporate. Season with salt to taste.
Simmer and finish: Reduce heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally. The sauce should be loose and pourable, coating the back of a spoon. Taste and adjust seasonings, adding more cayenne for heat or a splash of hot sauce if desired.

Nutrition