This is a homemade version of the famous Rochester, New York, Garbage Plate meat sauce — the savory, slightly spicy, Greek-style sauce ladled over hot dogs, burgers, and macaroni salad. It’s a messy, satisfying pile of food, and this sauce is the flavor anchor that ties it all together. The sauce is easy to make with pantry staples and delivers that unmistakable tangy, meaty punch.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 lb (450 g) ground pork
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 oz / 425 g) can tomato sauce
- 1 (6 oz / 170 g) can tomato paste
- 1 cup (240 ml) water
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 g) brown sugar
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground allspice
- 1/4 tsp (1.25 g) cayenne pepper (optional, for heat)
- Salt and black pepper to taste
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and ground pork. Cook, breaking up the meat with a spoon, until browned and no longer pink, about 8-10 minutes. Drain off excess fat if there’s more than a couple of tablespoons.
- Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.
- Stir in the tomato sauce, tomato paste, water, Worcestershire sauce, apple cider vinegar, brown sugar, chili powder, cumin, cinnamon, allspice, and cayenne (if using). Season with a pinch of salt and pepper.
- Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer gently for 45 minutes, stirring occasionally.
- Uncover and continue to simmer for another 15-30 minutes, until the sauce has thickened to your liking. Taste and adjust seasoning with salt and pepper.
- For food safety, ensure the sauce reaches a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines for ground meat. Use a food thermometer to check before serving.
Tips
- Meat choice: Use a mix of beef and pork for the best flavor. If you use leaner meat, like 90/10, add a tablespoon of olive oil when browning to keep it moist.
- Spice level: The cayenne is optional. Add it if you like a little kick, or leave it out for a milder sauce that’s still flavorful.
- Consistency: The sauce should be thick enough to cling to the meat and potatoes, but not as thick as chili. If it gets too thick, add a splash of water or beef broth to loosen it.
- Make ahead: This sauce tastes even better the next day. Make it a day in advance and refrigerate; the flavors will meld beautifully.
Serving Suggestions
Serve the meat sauce over a classic Garbage Plate: a base of macaroni salad and home fries (or baked beans), topped with two hot dogs or cheeseburgers, then smothered with this sauce. Add chopped raw onions, yellow mustard, and ketchup for the full experience. For a simpler meal, serve the sauce over spaghetti or as a topping for baked potatoes.
Variations
- Turkey or chicken: Use ground turkey or chicken for a lighter version. Add a little olive oil since these are leaner.
- Vegetarian: Substitute the meat with a plant-based ground meat alternative. Cook it according to the package instructions, then proceed with the sauce.
- Extra tang: Add a tablespoon of yellow mustard to the sauce for a more pronounced tangy flavor.
- Smoky flavor: Add a teaspoon of smoked paprika along with the other spices for a smoky depth.
Storage and Reheating
Refrigerate leftover sauce in an airtight container for up to 4 days. To freeze, place the cooled sauce in a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally, until bubbly and heated through to 165°F (74°C) for leftovers. You can also reheat individual portions in the microwave.
Frequently Asked Questions
What makes a Garbage Plate sauce authentic? Authentic Garbage Plate sauce is a Greek-inspired meat sauce, similar to the sauce on a Coney Island hot dog. It’s typically made with ground beef, tomato paste, and a blend of warm spices like cinnamon, allspice, and cumin. It’s not a chili; it’s thinner and tangier.
Can I use only ground beef? Yes, you can use all ground beef. The pork adds richness and moisture, but the sauce will still be delicious with just beef. If using all beef, consider using an 80/20 blend.
How do I make it spicier? Increase the cayenne pepper to 1/2 teaspoon or add a chopped jalapeño with the onions. You can also add a few dashes of hot sauce at the end.
Can I make this in a slow cooker? Yes. Brown the meat and onions first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.
What if I don’t have allspice or cinnamon? You can omit them, but they really give the sauce its distinctive flavor. If you have pumpkin pie spice, you can use a pinch of that instead.
Is this sauce the same as Cincinnati chili? No, it’s different. Cincinnati chili is typically thinner and has a stronger chocolate and allspice flavor, and it’s served over spaghetti. This sauce is thicker and more tangy, and it’s a key component of the Garbage Plate.
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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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