El Tuco is a traditional Argentinian recipe for a classic tomato sauce to accompany pasta or polenta. The full recipe is presented here and I hope you enjoy this classic Argentinian version of: El Tuco.
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This is the classic Argentinian pasta sauce. A version is also produced in Uruguay and Guatemala, but there minced (ground) beef is added to the basic tomato sauce. This is the Argentinian version.
Ingredients:
250g tinned Whole tomatoes in juice
250g Fresh tomatoes
1 medium carrot, cut into 3 lengths
3 Tbsp Tomato purée
1 1/2 yellow onion, chopped
2 garlic cloves, chopped
4 tbsp oil
250ml beef stock
3 tbsp soft brown sugar (this helps counter the acidity of the tomatoes)
3 Bay leaves
2 tsp Paprika (I like smoked for this)
Salt and freshly-ground black Pepper, to taste
Method:
Place a saucepan over medium heat. Once hot add the oil and use to fry the onion and garlic for about 4 minutes until the onion is soft and translucent. In the meantime, blend together the fresh tomatoes, tinned tomatoes (and juice) along with the carrots in a blender or food processor until smooth or chunky (depending on preference).
Stir this mixture in with the fried onions. Now stir in the tomato purée until dissolved and work in the salt, black pepper, paprika, sugar, bay leaves and the stock. Bring to a boil and cook for about 25 minute or until the excess liquid has evaporated away and the sauce his thickened.
Serve over any pasta or polenta dish with lots of parmesan cheese. Remember that this particular pasta sauce has a more liquid texture.
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