Tomato Meat Sauce (with Beef)
Easy to cook, very tasty and simple, for every day! This tomato meat sauce is delicious. You can vary it with extra ingredients and serve it in different ways. It’s a complete main course for any side dish. And it’s also a gravy that you can pour into a sauceboat without the meat.
Updated : 13 January, 2026
Easy
About 20 min.
Ingredients
400 grams
Beef
2 tablespoon
Sunflower oil
to taste
Salt
1 cup
Water
1 tablespoon
Tomato paste
3
Allspice
100 grams
Onions
100 grams
Carrot
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Rinse the beef and remove membranes and veins if there are any. Cut into pieces. Heat sunflower oil in a skillet and add the meat to sear. Use high heat. The goal is to brown the beef well to “seal in” the juices inside each piece - then the meat will be tender in the finished sauce. Fry for 5 minutes, stirring occasionally. Do not cover with a lid.
Step 2
Pour boiling water into a cup. Add tomato paste to the boiling water and stir until smooth. You’ll get real tomato juice - just very hot!
Step 3
Pour the hot tomato mixture into the skillet. Be careful not to burn your hands with steam. Stir the dish. Instead of dissolving the tomato paste first, you can add it straight to the skillet and then pour in boiling water - up to you. The idea is the same.
Step 4
Peel the onion. Wash and peel the carrot. Slice the onion into half-rings. Grate the carrot on a coarse grater. There should be a lot of onion and carrot, because they are an important part of the finished sauce.
Step 5
Add the vegetables to the skillet and mix well again. Simmer the sauce covered over low heat for 40 minutes to 1 hour. It’s important that the onion and carrot almost dissolve, creating the base of the sauce. Stir from time to time and watch the liquid level. If needed, add more boiling water. 10 minutes before it’s done, salt the dish and add allspice peppercorns. Serve the meat sauce hot.
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