The Speares

In a small bowl, mix together

• ¼ cup Diana's spicy BBQ sauce
• 8 ounces (or a 213 ml can) tomato sauce
• 2 TBSP Worcestershire sauce
• 1 TBSP balsamic vinegar
• 1 tsp cider vinegar
• ½ TBSP grainy mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• a good grind of pepper
• ¼ tsp hot pepper flakes
• 1 tsp paprika

In a frying pan, sweat

• some butter
• A few drops of olive oil
• ½ Onion, minced
• 2 or 3 cloves of garlic, smashed and sliced

until nicely sweated and smelling great. Then add in

• 1 pound ground meat

and continue cooking until the meat is quite done, and the juices have evaporated into grease, which you then drain and wipe out with a paper towel. Add the sauce and then

Simmer on low for 10 minutes

or until the consistency is approaching what you want. A few minutes before it's done add

• ½ chopped green pepper

and stir around for a minute or two. Check the seasoning and maybe a little salt. Serve on buns.

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