In a large pan over medium heat melt 1 tbsp butter, then add the onion and green pepper. Fry until soft and just starting to lightly brown, then add in garlic and fry for another 1-2mins. Add in a tsp of oil or butter if the pan dries out.
Add in the beef and break it up with your wooden spoon. Fry until browned all over, then stir in 1 tbsp tomato paste and fry for another couple of mins.
Pour in the passata and ketchup, then add in around 1/4cup/60ml water. Stir in mustard, Worcestershire sauce, brown sugar, salt and pepper. Lower to a gentle simmer for around 20-25mins, or until nice and thick, stirring occasionally as you go.
Add between rolls, then serve up and enjoy!
Quick Demo
Notes
a) Beef - Ideally you want it around 5-10% fat. Anymore and it starts to turn the mixture greasy, unless you drain away the fat after frying it.b) Simmering - You'll see I add in extra water and simmer for around 20mins. This allows the beef to tenderize slightly and gives a little time for the flavours to develop. It will seem very saucy at the start, but just keep simmering and it will thicken. The lower and longer the better if you've got the time!c) Buns - I use regular burger buns, sometimes sesame seeded. I personally don't like brioche buns because the meat is already fairly sweet. I recommend toasting the buns, just to help contain the sloppy filling better! To toast either place in a scorching hot dry pan or pop under the grill and broil.d) Fillings/Serving - Perfect as they are, but you could also add pickles, jalapeños, cheese or even coleslaw! I always serve with crisps/chips, but some spicy wedges or potato salad works nicely too.e) Make Ahead - Allow the filling to completely cool then tightly store in the fridge for 3-5days or freezer for a month. Thaw in fridge if frozen then reheat on low heat on the stove or in short blasts in the microwave.f) Calories - assuming 5 sandwiches in total, 5% beef and no fillings/sides.
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.