The Garbage Plate is a Rochester, New York, legend: a mountain of macaroni salad and home fries topped with two burgers or hot dogs, all buried under a spicy, beanless meat sauce and a blanket of chopped onions and mustard. This meat sauce is the soul of the plate—a loose, savory, slightly spicy ground beef mixture that clings to every fry and noodle. It comes together in about 30 minutes with pantry staples and delivers that unmistakable, messy, utterly satisfying flavor.
Ingredients
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 lb (900 g) ground beef (80/20 lean-to-fat ratio)
- 2 cups (480 ml) water
- 1 can (15 oz / 425 g) tomato sauce
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (8 g) chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1/2 tsp (3 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
Instructions
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the pan. Break it up with a wooden spoon and cook until no longer pink, about 5–7 minutes. Drain off excess fat if there is more than a couple of tablespoons, leaving a little for flavor.
- Stir in the chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 1 minute to toast the spices.
- Add the water, tomato sauce, tomato paste, Worcestershire sauce, and apple cider vinegar. Stir everything together, scraping the bottom of the pan to release any browned bits.
- Bring the sauce to a simmer, then reduce the heat to low. Let it bubble gently, uncovered, for 15–20 minutes, stirring occasionally, until the sauce thickens to a loose, spoonable consistency. It should coat the back of a spoon but still pour easily.
- Taste and adjust seasoning with salt and pepper. If you want more heat, add extra cayenne. If it gets too thick, splash in a little water.
- For food safety, ensure the ground beef reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer, per USDA FSIS guidelines. This will happen during the simmering step.
Tips
- Don’t skip the water: The water seems like a lot, but it creates a thin sauce that soaks into the macaroni salad and fries. If you skip it, you’ll get a thick chili-like mixture, which is not the classic texture.
- Adjust the heat: The cayenne gives a mild kick. For a mild sauce, use only 1/4 teaspoon. For a spicier version, add up to 1 teaspoon. You can also add a splash of hot sauce at the end.
- Make it ahead: This sauce tastes even better the next day as the flavors meld. Store it in the fridge and reheat gently on the stovetop, adding a splash of water if needed.
- Substitute the meat: Ground turkey or chicken work, but they are leaner, so add 1–2 tablespoons of olive oil to the pan when browning to keep it moist. The sauce will be slightly less rich.
Serving Suggestions
To build a proper garbage plate, start with a base of macaroni salad and home fries (or baked beans if you’re going the traditional route). Top with two cooked hamburger patties or hot dogs. Ladle a generous amount of meat sauce over everything, then sprinkle with chopped raw onions and yellow mustard. Serve with a fork and knife—this is not a finger food. It’s a hearty, indulgent meal best enjoyed with friends.
Variations
- Hot Dog Sauce: This same sauce is often used as a hot dog topping in Rochester. Simply spoon it over grilled or boiled hot dogs in buns.
- Beanless Chili: Add a can of drained kidney beans and a little extra tomato sauce to turn this into a quick beanless chili for topping fries or nachos.
- Smokier Flavor: Use smoked paprika and add a teaspoon of liquid smoke for a deeper, barbecue-like note.
- Vegetarian Version: Substitute the ground beef with 2 cups (about 200 g) of cooked lentils or a plant-based ground meat substitute. Simmer the sauce for 10 minutes instead of 20, as lentils won’t need as long to meld.
Storage and Reheating
Store the meat sauce in an airtight container in the refrigerator for up to 4 days. To freeze, let it cool completely, then transfer to a freezer-safe container or zip-top bag. It will keep for up to 3 months. Thaw overnight in the fridge before reheating. Reheat in a saucepan over medium-low heat, stirring occasionally, until bubbling and heated through to 165°F (74°C) for leftovers. Add a splash of water if the sauce has thickened too much.
Frequently Asked Questions
Can I make this sauce without tomato paste? Yes, you can omit it, but the sauce will be a bit thinner and less rich. Increase the tomato sauce by 2 tablespoons (30 ml) to compensate.
What is the best meat to use? Ground beef with an 80/20 ratio is ideal because the fat adds flavor and richness. If you use a leaner grind, add a tablespoon of oil to the pan.
Can I make this in a slow cooker? Absolutely. Brown the beef and onions on the stovetop first, then transfer everything to a slow cooker. Cook on low for 4–6 hours. The sauce will be very flavorful, though it may be a bit thinner—thicken it with a cornstarch slurry if desired.
Is this the same as Cincinnati chili? No. Cincinnati chili is spiced with cinnamon, allspice, and chocolate, and has a different texture. This is a looser, simpler meat sauce with a more straightforward savory-spicy profile.
Can I leave out the cayenne? Yes, the sauce will still be tasty, just milder. You can add a pinch of red pepper flakes at the end if you want a different kind of heat.
Why is it called a garbage plate? The name is a quirky local tradition, not a reflection of the ingredients. It’s a messy, everything-but-the-kitchen-sink kind of dish, and the name stuck.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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