Ingredients :

• Ground beef — Go for 15 to 20% fat, not lean. Using 5% fat beef here is a mistake — it dries out, sticks, and above all, lacks flavor. The fat will carry the sauce and give it body.
• Dr. Pepper — One can is enough. It brings cooking sugar, tannins, and those little notes of cherry and vanilla that give depth to the sauce. No need for an imported or artisanal version — the supermarket classic does the job perfectly.
• Smoky BBQ sauce — Choose a smoke-oriented BBQ sauce rather than a sweet one — it’s already getting sugar from the soda. Sweet Baby Ray’s Original, a ‘smoky’ supermarket sauce, or even a store brand works. Avoid honey-based sauces.
• Worcestershire sauce — Just one tablespoon. But don’t skip it. It’s what brings the umami, that savory and slightly fermented depth that prevents the sauce from just tasting like sweet ketchup. Essential.