Ingredients :

• Ground beef — Go for 15-20% fat content. Leaner beef results in a dry, uninteresting sauce. It’s the fat that caramelizes in the pan and creates that base flavor nothing else can replace.
• Ketchup — Yes, a whole cup. No shame — it’s the sweet-tangy base that defines the dish’s identity. Heinz remains the gold standard, but any classic ketchup does the job.
• Worcestershire — That stuff everyone has in their cupboard for years without really knowing what to do with it. A tablespoon brings an umami depth that tomato alone can’t provide.
• Tomato paste — Two tablespoons might seem like a little. But sauté it for 30 seconds in the pan before adding liquids — it will darken, concentrate further, and give the sauce body and character.