Tomato beef sauce

Recently, a book on oven baking, in which many dishes, such as beef sauce, red sauce, bacon sauce, curry sauce, etc., have been used to determine to a large extent the style and taste of the sauce, the sauce is well done, the whole dish is guaranteed, and it can be used to make pasta, pasta, etc., such as Spaggetti, Macaroni, Lasagna, Orzo, and can also be used to make seafood, meat, vegetables, etc., so that it can be quickly tasted。

Recipe Recommendations

beef 约300 grams
onion 约70 grams
garlic 约30 grams
celery 约100 grams
Fresh tomatoes 约250 grams
tomato sauce
ketchup 4 tablespoons
oregano 1/2 teaspoon
basil 1/4 teaspoon
butter 30 grams
black pepper 1/2 teaspoon
salt appropriate amount
sugar appropriate amount
broth appropriate amount
water starch appropriate amount

sweet and sour
burn
ten minutes
ordinary

Steps for Tomato beef sauce

(a) Prepare the materials, with the temperature at the end of the meat, to make tomatoes, onions and tomatoes pellets, and to cut the garlic to bits

(a) On the boiler, when the fire breaks, when the boiler heats up butter, when it melts into onions and garlic, and when it explodes

Plumbing in celery pellets, scoffing

Pour it into the beef graft and spread it out with a pot shovel

Pour the tomato grains and turn it into a jiffy

Filling cans of tomato, ketchup and tomato sauce with a slightly flat turn, adding cattle to, roller, brazif, salt, sugar, black pepper powder, if it feels too dense, with a proper amount of high soup, smoothing and taste, and generally with a larger tomato product, with an appropriate amount of sugar. So the last step is to make it taste sweet and salty, so that it can come out of the pot, which can be kept in the fridge for about a week。