Tomato Red Sauce
The tomato red sauce is rich and flavorful, and very nutritious, we really like it. It can be a versatile sauce for flatbreads, pasta, ~~hot dry noodles~~, and other staples. It is a bit involved, suitable for those with cooking experience. It is fine if you cannot finish it at once; you can freeze it and reheat anytime. (But be sure to remember to eat it.)
Ingredients and Tools
- Ground beef
- Garlic cloves
- Carrot
- Celery
- Onion
- Olive oil
- Sugar
- Salt
- Black pepper
- Tomato paste
- Milk
- Dried basil or thyme (optional)
Measurements
- Ground beef 500g
- Garlic cloves 2
- Carrot half
- Celery 1 stalk
- Onion half
- Olive oil
- Sugar 2g
- Salt 10g
- Black pepper 5g
- Tomato paste 300g
- Milk 300ml
Steps
- Finely chop the carrot, celery, and onion, and slice the garlic cloves.
- Add 10ml olive oil, heat the oil, add the vegetables, and stir-fry over high heat until they start to change color slightly, then remove.
- Add 10ml oil to the pan, add garlic and stir-fry for 10 seconds, then add ground beef, sugar, salt, black pepper, and herbs and stir-fry the beef until crisp (with a granular texture).
- Add the stir-fried vegetables and tomato paste and continue stir-frying, mixing evenly.
- Slowly pour in the milk in several additions, simmer over medium-low heat for 30 minutes, done.
Notes
- Considering that the salt content in tomato paste varies by brand, it is recommended to use less salt when stir-frying the beef, then taste and adjust seasoning while simmering.
- Stir the sauce while simmering to prevent sticking. If the sauce becomes thick, it is ready to be taken out!
- According to personal taste, you can replace the ground beef with half ground pork and half ground beef, and replace the milk with chicken stock or drinking water. If you follow this guide and find problems or steps that can be improved, please submit an Issue or Pull request.