Beef tuco

Ingredients

• 1 tablespoonoil
• 500 gminced beef
• 1onion, finely chopped
• 2 carrots, diced, and ½ red pepper, deseeded and chopped (optional)carrots and red pepper
• 1 tin (about 400 g)chopped tomatoes
• 1 tin (225 g)tomato sauce
• A few sprigs or 1 leaforegano or bay leaf
• To tastesalt and black pepper
• 1 tablespoonbutter

Instructions

1. 1

   Brown the beef

   Heat the oil in a large frying pan over a medium-high heat. Once hot, add the beef and break it up with a spoon so it covers the pan. Season with salt and pepper, then brown for 3–5 minutes. Turn the beef and brown the other side for another 3–5 minutes.

2. 2

   Add vegetables

   Stir in the finely chopped onion, carrots and red pepper, if using. Cook for 5 minutes, stirring occasionally, then add the chopped tomatoes, tomato sauce and fresh or dried oregano, or the bay leaf.

3. 3

   Simmer the sauce

   Taste and adjust the seasoning. Cover and simmer gently for 5–10 minutes or longer, then add the tablespoon of butter and stir it in well.

4. 4

   Serve the tuco

   Spoon the sauce over pasta or rice.

What is beef tuco?

Tuco is a tomato-based sauce commonly served with pasta in Chilean cooking. This version combines minced beef, tomato, onion and optional vegetables for a filling sauce that also works over rice.

The method builds flavour by browning the beef first, then simmering it briefly with the tomatoes. A little butter stirred in at the end rounds out the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 26g protein, 15g carbs, 26g fat.

The beef provides most of the protein and much of the fat, while the tomatoes, onion and carrots contribute carbohydrates. Serve it with a moderate portion of pasta or rice and add vegetables or salad to balance the plate.

Choosing the ingredients

Beef: Minced beef gives the sauce its savoury base. Break it up as it cooks so it browns across the pan rather than staying in one large clump.

Vegetables: Onion is part of the base, while carrot and red pepper are listed as optional. Dicing them gives the sauce small, easy-to-eat pieces.

Tomatoes: Chopped tomatoes and tomato sauce both go into the pan. Together they make a tomato-rich sauce without needing extra liquid in the method.

Getting a good sear

Hot oil: Let the oil heat in the pan over a medium-high heat before adding the beef. Spread the meat out and leave it to brown for 3–5 minutes before turning.

Small batches: If the beef does not fit in a single layer, brown it in batches so it can colour rather than steam. Return all the beef to the pan before adding the vegetables.

Simmering to the right texture

Gentle heat: Once the tomatoes and herbs are added, cover the pan and simmer for 5–10 minutes, or longer if you prefer. Keep the heat low enough for a gentle simmer.

Check the sauce: Taste it and adjust the salt and pepper before finishing. The method does not specify a final thickness, so simmer for longer if you want a more concentrated sauce.

Herbs and finishing butter

Herb choice: Use a few sprigs of oregano, fresh or dried, or one bay leaf. The recipe gives these as alternatives, so choose one rather than adding both.

Butter: Stir in the tablespoon of butter after simmering and mix thoroughly. This is the final step before serving.

What to serve with tuco

Pasta: Serve the sauce over tallarines or another pasta shape that can hold the minced beef and tomato sauce.

Rice: Fluffy rice is the other suggested accompaniment. Add a simple green salad or cooked vegetables if you want a fresh side.

Recipe notes & tips

• Let the beef brown before stirring in the vegetables.
• Break up large clumps of mince as you spread it across the pan.
• Add the red pepper only if you want to use the optional ingredient.
• Choose oregano or a bay leaf for the herb, as the recipe offers them as alternatives.
• Taste the sauce before adding the butter so you can adjust the seasoning first.

Variations

• Use oregano: Add a few sprigs of fresh oregano or use dried oregano as the recipe allows.
• Choose bay: Use one bay leaf instead of oregano and remove it before serving.
• Include the pepper: Add the optional red pepper with the onion and carrots.
• Serve with rice: Spoon the sauce over fluffy rice instead of pasta.
• Simmer longer: Leave the covered sauce on a gentle heat for longer for a more concentrated result.

Common mistakes to avoid

• Crowding the beef: It may steam instead of browning; work in batches if it will not fit in a single layer.
• Adding vegetables too early: Give the beef its 3–5 minutes of browning on each side before adding them.
• Cooking too fast: Keep the covered sauce at a gentle simmer so it does not boil vigorously.
• Skipping the taste: Check and adjust the seasoning before adding the butter.
• Leaving the bay leaf in: If you use one, take it out before serving.

How to store

Cool leftovers and store them in a covered container in the fridge for up to 3 days. Reheat the sauce in a pan over a low heat until piping hot, adding a little water if it has thickened; store pasta or rice separately where possible.

Frequently asked questions