Best 4 Beef In Tomato Sauce Recipes

OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC

Steps:

• Preheat oven to 300°.
• Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
• Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.

TOMATO SAUCE WITH GROUND BEEF (AND VARIATIONS)

Steps:

• Heat oil in a large heavy saucepan; add onion; sauté over low heat, stirring, until tender and golden, about 5 minutes.
• Add the garlic, sauté 1 minute.
• Meanwhile, brown the ground beef in a skillet, stirring to crumble meat; drain off fat; add the onion mixture.
• OPTIONAL: now is when you would add the mushrooms, vegetables or red wine.
• Sauté until tender or until the wine is reduced by half.
• Add the tomatoes, tomato sauce and paste, 1 tsp salt, the basil, oregano, pepper and bay leaf.
• Heat over medium-low heat to simmering.
• Simmer, uncovered, over low heat, stirring occasionally until sauce is thickened and flavourful, about 1 hour 15 minutes.

LEFTOVER ROAST BEEF IN TOMATO SAUCE

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onion is cooking, chop beef into chunks. Place in the bottom of a slow cooker with cooked onions, canned tomatoes with juice, condensed soup, oregano, bay leaf, and pepper.
• Cook on Low for 4 to 6 hours, stirring every hour to break up the beef.

MACARONI AND BEEF IN TOMATO SAUCE

Steps:

• Cook ground beef, onions, and beef bouillon in a large skillet over medium-med/high heat until beef is browned and onion is softened, adding in the minced garlic about 2 minutes before done. Drain off fat.
• Add garlic powder, onion powder, crushed red pepper, onion soup mix, brown sugar, canned tomatoes, tomato sauce, & tomato soup. Stir. Add black pepper to taste. Bring to a bubble, reduce heat to medium and let simmer for about 10 minutes, stirring occasionally.
• While the sauce is simmering, partially cook the pasta (about 3 min short of al dente). Drain pasta, reserve 1/2 cup of pasta liquid and add it to the sauce. Add the pasta to the sauce, and stir well. Bring up to bubbling, turn the heat to med-low, cover, and cook for 5-10 min or until pasta is tender, and has absorbed enough liquid to thicken the sauce, stir occasionally to prevent pasta from sticking to the bottom of the skillet. Let sit for 5 min and the sauce will thicken a little more. Serve.