Prep: 1. Peel and finely chop onion and carrot. 2. Slice mushrooms (if using). 3. Mince garlic. Make: 1. In a large skillet or saucepan over medium-high heat, brown the beef, breaking it up as you cook. 2. Once done, transfer beef and juices to a bowl. 3. In the same pan over medium-high heat, warm a teaspoon of olive oil. Add the onions and carrots and cook until softened, about 5 minutes. 4. Add mushrooms (if using) and cook another 5 minutes. Add the garlic and stir until fragrant, about thirty seconds. 5. Return the ground beef to the pan. 6. Stir in the tomato sauce, ketchup, 1 tablespoon cider vinegar, Worcestershire sauce, sugar (if using), salt, and black pepper. Cover and simmer for 15 minutes. 7. Taste the sauce, adding more vinegar, salt, or sugar if desired. If the sauce is too thin for your taste, simmer uncovered for another 5 to 10 minutes until the desired thickness is reached. 8. Serve on buns.
The sauce freezes well so this is a great candidate to double!