Directions

1. Heat canola oil in large sauté pan over medium heat. Add onions: cook for 5 minutes or until soft. Stir in garlic: cook one minute more.
2. Add meat and brown, breaking up larger pieces with a wooden spoon, approximately 7 minutes.
3. Add tomato paste and water, stirring until completely dissolved. Add Worcestershire sauce, Kelp Purée and pepper: stir until thoroughly incorporated. Cook on medium heat for 10 minutes: reduce heat to low and cook an additional 20 minutes until liquid has cooked down to a thick sauce.
4. Serve immediately on toasted buns.
5. (Hint: they're even better the next day.)