Modu Recipes

Seungwoo Dad's Basic Tomato Sauce

A homemade meat tomato sauce that brings out sweetness and deep flavor by simmering minced beef and whole tomatoes in a frying pan, utilizing the Maillard reaction and slow cooking.

🙋 Recommended for

  • ⭐ Those who want to make a homemade sauce with a deeper, richer meat flavor than store-bought tomato sauce.
  • ⭐ Those who want an all-purpose sauce that can be used for various dishes like doria and risotto, not just pasta.
  • ⭐ Those who want to learn how to make an Italian-style sauce with natural sweetness and savory flavor through slow simmering.

Ingredients needed 🛒3 servings

  • 1 can (800g) whole tomatoes
  • 2 onions
  • Minced beef, as needed (less than the amount of tomatoes)
  • 1 tbsp minced garlic
  • 2 small chicken stock blocks
  • A little dry thyme (optional)
  • A little dry oregano (optional)

Recipe 🍳

  1. Finely slice 2 onions and prepare them. Measure out other ingredients like minced garlic and chicken stock in advance.
  2. Preheat a wide frying pan (26-28cm) over high heat, then add the sliced onions and 1 tbsp of minced garlic and stir-fry.
  3. While stir-frying the onions, immediately add the minced beef and stir-fry over high heat until all moisture has evaporated.
  4. It's crucial to stir-fry for a significant amount of time until the moisture is completely gone, the meat develops a nice brown color (Maillard reaction), and it slightly sticks to the bottom.
  5. Pour the contents of the canned whole tomatoes (800g) into a bowl and crush the whole tomatoes finely with your hands.
  6. Pour all the crushed tomatoes into the frying pan and maintain high heat until the mixture comes to a rolling boil.
  7. Once the sauce boils, reduce the heat to medium, add the 2 small chicken stock blocks, and mix well. It's best not to add too much at the beginning to avoid the sauce becoming too salty as it reduces.
  8. Add dried thyme and oregano, or other herbs, to your preference. Since the sauce splatters significantly, cover the frying pan slightly.
  9. Simmer over medium heat for about 15 minutes to reduce moisture and allow the tomatoes' acidity to turn into sweetness.
  10. Finally, taste and adjust the seasoning. If the acidity is too strong, add a little sugar. Alternatively, add salt, chicken stock, or grated Parmesan cheese to your preference to adjust the consistency and taste before finishing.
  1. Slice onions, preheat a frying pan over high heat, add onions, garlic, and minced beef, and stir-fry until completely dry.
  2. Pour in crushed whole tomatoes, bring to a boil, then reduce to medium heat, add chicken stock and herbs (thyme, oregano).
  3. Cover and simmer over medium heat for 15 minutes, then adjust final seasoning to taste and complete.

Cooking tips 💡

  • Narrow, deep pots can easily burn at the bottom, so for beginners, using a wide frying pan that transfers heat evenly and quickly reduces the chance of failure.
  • Minced beef only develops the Maillard reaction (brown color) after all its moisture has evaporated. Therefore, stir-frying for a sufficient amount of time until the moisture from both the onions and the meat is gone is essential for bringing out the savory flavor.
  • As tomato sauce reduces, its saltiness intensifies. Avoid adding too much chicken stock or salt initially; it's safer to taste and adjust the seasoning in the final step after simmering for 15 minutes.
  • Adding grated Parmesan cheese to the finished sauce helps to thicken it and adds a richer, nutty flavor.

Shop ingredients on Coupang(Ad)

Canned whole tomatoesOnionMinced beefGarlicChicken stockThymeOregano
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