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Pennsylvania Greek Sauce

Reviewed: Jul. 7, 2013
This recipe is excellent when modified slightly. I omit the water completely as it really doesn't add anything to the recipe, and add a 22oz can of crushed tomatoes instead of 8 ounces of tomato sauce. I also add two or three cloves of pressed garlic. I cook the onions to glassy with garlic first, then add beef on top. This gives the beef good flavor and ensures the onions are the perfect consistency when everything is cooked. In addition, I throw in a dash or two of cayenne and a couple squirts of ketchup. Once it is to a boil and you've turned the heat down, use a potato masher to get it to the consistency you find at Red Hots, New York Lunch, or Panos!
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