The smell of soft meat slowly cooking in a rich tomato sauce is unbeatable. That dish makes me think of cozy family dinners where everyone sat down at the table to enjoy every bite. This recipe is easy, but the food tastes great and makes you feel good. There are many ways to enjoy it, like with pasta, creamy mashed potatoes, or just a piece of toasted bread.
This sauce is a must-try for anyone who loves making sauces, especially when they play around with family recipes. It will only take you 2.5 hours to make a dish that’s great for weeknights or special events. So let’s start this tasty trip together!
What Is Braised Meat in Tomato Sauce?
A traditional dish is braise meat in tomato sauce, which combines the rich, savory flavors of slow-cooked meat with the bright, tangy flavors of tomatoes. Instead of a quick meal on the stove, this recipe calls for slow, gentle cooking that turns even the hardest cuts of meat into tasty bites. What makes it unique? It has the right amount of class and simplicity.
Why I Love Braised Meat in Tomato Sauce
There are lots of great things about this food, from how easy it is to make to how flavorful it is. Meat, tomatoes, garlic, and herbs are some of the simple, humble ingredients that make it so special for me. With a little time and care, they become something amazing. The slow braising process does all the work; it adds the meat’s rich flavor to the sauce and makes the meat perfectly soft.
Ingredients for Braised Meat in Tomato Sauce
- Meat (Beef, Lamb, or Chicken Thighs) : Star of the show Beef chuck, lamb shanks, and chicken legs cook well slowly. These slices soften and taste great when braised. If you want something leaner, use chicken, but cook it slowly to avoid drying out.
- Canned or Fresh Tomatoes: Your sauce is thick and sour because tomatoes are the basis. For a lighter sauce, use fresh, crushed, or canned tomatoes. Mix the tomatoes before adding them to the saucepan to smooth the sauce.
- Onions and Garlic: Aromatics enable tastes. Garlic lends it depth and bite, while onions provide sweetness. These are essential for a well-rounded sauce.
- Olive Oil: By cooking onions and garlic in olive oil, the sauce has a light fruity taste. When olive oil runs out, add avocado oil or butter to improve the meal.
- Herbs and Spices (Basil, Oregano, Thyme, Bay Leaf, Smoked Paprika): These improve food flavor. The sauce tastes herbal and earthy with fresh or dried basil and oregano. Bay leaves provide subtle richness to the sauce. I add smoked paprika for a hint of smoke, but you may leave it out for a traditional flavor.
- Broth or Wine: Add some beef or chicken soup or red wine to clean the pan. The sauce becomes more intriguing. Broth is light and salty, while wine adds depth. Use as you please!
- Salt and Pepper: Seasoning is crucial! Everything tastes better with black pepper, salt, and the correct heat. Taste and adjust as needed.
- A Pinch of Sugar or Honey (Optional): Tomatoes may be sour. A pinch of sugar or honey may smooth that without sweetening the sauce.
Directions for Braised Meat in Tomato Sauce
Let’s start cooking! If you follow these easy steps, you’ll have a hearty, tasty dish that’s great for any event.
Preparation Time: 15 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 30 minutes | Servings: 4
Nutrition Information (per serving): Calories: 420 | Protein: 35g | Fat: 18g | Carbohydrates: 20g
So First Prepare Your Ingredients: Use paper towels to dry the meat first; this will help it cook better. Add a lot of salt and pepper to both sides. Get the garlic and onion cut up and ready to go. Also, gather your herbs and spices.
Sear the Meat: In a pot or Dutch oven with a heavy bottom, heat 2 tablespoons of olive oil over medium-high heat. When the pot is hot, add the meat in small amounts so it doesn’t get too crowded. To get a nice dark color, sear each side for three to four minutes. Don’t skip this step because it locks in the taste! Set the meat away after it has cooked.
Tip: To get a rich, strong taste, you need to brown the meat. Wait for it to burn, and don’t move it around too much.
Sauté Aromatics: Turn down the heat to medium in the same pot. Add a little more OLIVE OIL if you need to. Then, add the diced onions. Cook for about five minutes, or until the vegetables are soft and clear. Add the chopped garlic and stir to keep it from burning for another minute.
Deglaze the Pot: Fill the pot with ½ cup of broth or red wine. Make sure to scrape the bottom to get rid of any burnt bits. This step makes your sauce taste even better. Let it cook on low heat for two to three minutes, until it gets a little thinner.
Build the Sauce: First, add the tomatoes, either fresh or from a can. Then, add the basil, oregano, bay leaf, and smoked paprika. Be careful not to break up the whole tomatoes when you use a spoon. Mix everything together and slowly heat it up.
Add the Meat: Put the meat back into the pot and cover it with sauce after it has been browned. Put a lid on top, turn down the heat, and let it cook slowly for two hours. Check in every so often and stir gently to keep things from sticking.
Tip: The slow boiling lets the flavors blend and the meat get so soft that it melts in your mouth. Add a little water or soup if the sauce gets too thick.
Taste and Adjust: Once the cooking time is almost up, give the sauce a taste. Add a little sugar or honey if it’s too sour. You can change how much salt and pepper you want.
Serve and Enjoy: It’s time to serve when the meat is soft and the sauce has thickened. It goes well with pasta, mashed potatoes, or a warm piece of bread. For a pop of color, sprinkle it with fresh basil or parsley.
Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making this dish even better the next day!
Expert Tips & Tricks
Skipping the Sear
It’s important not to rush or forget to cook the meat. This step adds a rich, spicy base to the taste that makes the whole dish better. Searing adds a flavor that slow cooking alone can’t do because it turns the food into toffee.
Overcrowding the Pot
Do not add too much meat at once while the meat is being seared. When the pot is too full, the meat releases water, which makes it steam instead of brown. Make sure that each piece gets a beautiful sear by working in groups.
Rushing the Simmer
It takes a while to make this meal. The slow cooking makes the meat soft and the tastes come together in a wonderful way. If you cut down on the cooking time, the meat and sauce will not taste as good.
Meat Options
This dish can be used with any meat, not just beef. You can use chicken legs, lamb, or pork shoulder instead, based on what you have on hand or what you like. Each choice gives the dish a different taste.
Tomato Variations
If you can’t find canned tomatoes, you can use fresh tomatoes (peeled and crushed) or tomato passata instead. They will both give you a rich base, but the texture and taste will be a little different.
Wine Alternative
Don’t worry if you don’t have wine. For the same level of depth, add a splash more broth and a tablespoon of balsamic vinegar. It will still make the sauce better without changing the taste.
Herb Swaps
Not any basil or oregano? Not a problem. A bay leaf, thyme, or rosemary can give the sauce a fresh, earthy taste. You are welcome to try different flowers based on your personal taste.
Doubling the Recipe
This recipe is great for meal prep or bigger parties because it’s easy to double. To make sure everything cooks evenly, use a bigger pot, and be ready for the cooking time to be a little longer because of the extra volume.
Use a Dutch Oven
This recipe works best in a Dutch oven. The thick bottom evens out the heat, which helps the meat cook properly and keeps the sauce from burning.
Prep Ingredients Ahead
Prepare all of your items ahead of time to save time and stress. Before you start cooking, cut the garlic and onions into small pieces and measure out the spices. Getting things done will be easy and fun.
Want to enjoy the rich tastes of tomato sauce in more ways? Read our post on Tomato Sauce Recipes that are Delicious and Can Be Used for Any Meal. These recipes will help you find your next great meal, whether you’re hungry for pasta, pizza, or a filling stew. Perfect for any event!
Braised Meat in Tomato Sauce
Storing and Reheating
Let your stewed meat cool down all the way before putting it in a container that won’t let air in. You can put it in the fridge for up to three days or freeze it for up to three months. To warm it up again, do it slowly on low heat on the stove. If the sauce gets too thick, add a splash of water or broth.
FAQs Recipes
Can You Cook Raw Meat with Tomato Sauce?
Yes, you can cook raw meat directly in tomato sauce. The key is to allow enough cooking time for the meat to cook through and for the flavors to meld together. For this recipe, searing the meat first adds depth, but you can skip that step if you’re short on time. Just be sure to simmer the sauce long enough for the meat to become tender and safe to eat.
Do Italians Put Meat in Tomato Sauce?
Yes, many traditional Italian recipes include meat in tomato sauce. Dishes like ragù alla Bolognese and ragù Napoletano are famous examples where meat is slow-cooked in a tomato-based sauce. These dishes are often paired with pasta or served as a hearty main course.
What Does Braised Meat Mean?
Braising is a cooking technique that involves first searing the meat at high heat and then slowly cooking it in liquid at a lower temperature. This method tenderizes the meat while infusing it with the flavors of the cooking liquid, which, in this case, is a rich tomato sauce. The result is meat that’s juicy, tender, and full of flavor.
What Is Beef Stifado?
Beef stifado is a traditional Greek stew made with beef, onions, and a tomato-based sauce flavored with cinnamon, cloves, and other warm spices. It’s typically slow-cooked until the meat is tender and the sauce is thick and aromatic, often served with rice, potatoes, or crusty bread.
What Is Braised Beef Ragù Pappardelle?
Braised beef ragù pappardelle is an Italian dish that features slow-cooked beef ragù served over wide, flat pappardelle pasta. The ragù is made by braising beef in a tomato-based sauce with aromatics like garlic, onions, and herbs, resulting in a rich, hearty pasta dish that’s perfect for special occasions or cozy nights in.
Recipe Card- Braised Meat in Tomato Sauce
Ingredients
- Meat Beef, Lamb, or Chicken Thighs : Star of the show Beef chuck, lamb shanks, and chicken legs cook well slowly. These slices soften and taste great when braised. If you want something leaner, use chicken, but cook it slowly to avoid drying out.
- Canned or Fresh Tomatoes: Your sauce is thick and sour because tomatoes are the basis. For a lighter sauce use fresh, crushed, or canned tomatoes. Mix the tomatoes before adding them to the saucepan to smooth the sauce.
- Onions and Garlic: Aromatics enable tastes. Garlic lends it depth and bite while onions provide sweetness. These are essential for a well-rounded sauce.
- Olive Oil: By cooking onions and garlic in olive oil the sauce has a light fruity taste. When olive oil runs out, add avocado oil or butter to improve the meal.
- Herbs and Spices Basil, Oregano, Thyme, Bay Leaf, Smoked Paprika: These improve food flavor. The sauce tastes herbal and earthy with fresh or dried basil and oregano. Bay leaves provide subtle richness to the sauce. I add smoked paprika for a hint of smoke, but you may leave it out for a traditional flavor.
- Broth or Wine: Add some beef or chicken soup or red wine to clean the pan. The sauce becomes more intriguing. Broth is light and salty while wine adds depth. Use as you please!
- Salt and Pepper: Seasoning is crucial! Everything tastes better with black pepper salt, and the correct heat. Taste and adjust as needed.
- A Pinch of Sugar or Honey Optional: Tomatoes may be sour. A pinch of sugar or honey may smooth that without sweetening the sauce.
Instructions
- So First Prepare Your Ingredients: Use paper towels to dry the meat first; this will help it cook better. Add a lot of salt and pepper to both sides. Get the garlic and onion cut up and ready to go. Also, gather your herbs and spices.
- Sear the Meat: In a pot or Dutch oven with a heavy bottom, heat 2 tablespoons of olive oil over medium-high heat. When the pot is hot, add the meat in small amounts so it doesn’t get too crowded. To get a nice dark color, sear each side for three to four minutes. Don’t skip this step because it locks in the taste! Set the meat away after it has cooked.
- Tip: To get a rich, strong taste, you need to brown the meat. Wait for it to burn, and don’t move it around too much.
- Sauté Aromatics: Turn down the heat to medium in the same pot. If you need to, add a little more olive oil. Then, add the diced onions. Cook for about five minutes, or until the vegetables are soft and clear. Add the chopped garlic and stir to keep it from burning for another minute.
- Deglaze the Pot: Fill the pot with ½ cup of broth or red wine. Make sure to scrape the bottom to get rid of any burnt bits. This step makes your sauce taste even better. Let it cook on low heat for two to three minutes, until it gets a little thinner.
- Build the Sauce: First, add the tomatoes, either fresh or from a can. Then, add the basil, oregano, bay leaf, and smoked paprika. Be careful not to break up the whole tomatoes when you use a spoon. Mix everything together and slowly heat it up.
- Add the Meat: Put the meat back into the pot and cover it with sauce after it has been browned. Put a lid on top, turn down the heat, and let it cook slowly for two hours. Check in every so often and stir gently to keep things from sticking.
- Tip: The slow boiling lets the flavors blend and the meat get so soft that it melts in your mouth. Add a little water or soup if the sauce gets too thick.
- Taste and Adjust: Once the cooking time is almost up, give the sauce a taste. Add a little sugar or honey if it’s too sour. You can change how much salt and pepper you want.
- Serve and Enjoy: It’s time to serve when the meat is soft and the sauce has thickened. It goes well with pasta, mashed potatoes, or a warm piece of bread. For a pop of color, sprinkle it with fresh basil or parsley.
Notes
Prep Ingredients Ahead
Prepare all of your items ahead of time to save time and stress. Before you start cooking, cut the garlic and onions into small pieces and measure out the spices. Getting things done will be easy and fun.Storing and Reheating:
Let your stewed meat cool down all the way before putting it in a container that won’t let air in. You can put it in the fridge for up to three days or freeze it for up to three months. To warm it up again, do it slowly on low heat on the stove. If the sauce gets too thick, add a splash of water or broth.Did you make this recipe?
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