Uruguayan Tuco is a traditional Uruguayan recipe for a classic beef and tomato sauce to accompany pasta or polenta. The full recipe is presented here and I hope you enjoy this classic Uruguayan version of: Uruguayan Tuco.
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This is the classic Uruguayan pasta sauce made with minced beef. A version is also produced in Argentina and Guatemala, but there may be omitted from the basic tomato sauce.
Ingredients:
250g minced (ground) beef
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
1 tsp fresh thyme 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).
At the same time, heat another saucepan or deep frying pan over medium heat. Add the beef to this and fry, breaking up any lumps until the meat is no longer pink (drain away any excess liquid once the meat is cooked).
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, thyme leaves and the stock. Finally stir in the drained minced beef. 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, gnocchi or polenta dish with lots of parmesan cheese. Remember that this particular pasta sauce has a more liquid texture. This is the typical accompaniment to potato gnocchi.
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