1 pound monk meat, chopped
1 cup brown sugar
3 eggs
salt and pepper, to taste
1/2 cup canned tomato paste
1/2 cup water
2 cloves garlic, or to taste
1/2 teaspoon ground black pepper (optional)
1/2 cup honey (optional)
1/2 teaspoon ground cayenne pepper (optional)
Preheat oven to 350 degrees F (175 degrees C).
To Make Mincemeat Sauce: In a 3 quart boiling soup pot combine the chopped meat, brown sugar and eggs. Heat until just warm. Reduce heat, add salt and pepper. Simmer until the mixture thickens, about 5 minutes.
Pour the water into the soup pot overspoon the meat mixture until all water is absorbed and mixture is thickened. Add the tomato paste and then the water.
Bring to a boil and simmer for 1 hour. Cold meat and sauce are ready! Serve with hot sauce or sauce.
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