Tuco sauce
Tuco holds a special place in Argentine cuisine. This rich and hearty tomato sauce is a staple in many households, often enjoyed with pasta, gnocchi, or even used as a base for stews. Its simplicity and depth of flavor make it a beloved dish, perfect for any meal.
Ingredients
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Add the minced garlic and cook for another 2 minutes, stirring frequently to prevent burning.
Add the chopped green and red bell peppers to the pot. Cook for another 5 minutes, until they start to soften.
Stir in the crushed tomatoes and tomato paste, if using. Add the sugar, dried oregano, dried basil, and bay leaf. Season with salt and pepper to taste. Reduce the heat to low and let the sauce simmer for about 30-45 minutes, stirring occasionally. If the sauce is too thick, add a bit of water to reach your desired consistency.
Taste and adjust seasoning as needed. Serve warm.
Notes
Using fresh tomatoes can elevate the flavor, but canned tomatoes work perfectly fine. Allow the sauce to simmer longer for a deeper, more developed flavor.
For a smoother sauce, use an immersion blender to blend the sauce slightly.
Leftover tuco sauce can be stored in an airtight container in the refrigerator for up to 7 days. Alternatively, freeze the sauce in portion-sized containers for up to 3 months.
Variations
Stir in a pinch of red pepper flakes for a spicy kick.
Add cooked ground beef or sausage to the sauce for a heartier meal.
Include diced carrots, zucchini, or mushrooms for added nutrition and texture.
Source
Tuco sauce is also very popular in Uruguay.
Food in America