The best tomato sauce: Prepare it according to the recipe of Přemka Forejta | Magazine

Every chef prepares tomato sauce a little differently. Someone makes it from fresh tomatoes, someone from tomato puree. Some people like it sweeter, others prefer a slightly sour taste. Even the choice of spices varies from chef to chef.

It’s not heavenly, like heavenly. According to chef Radek David, you can use this tomato sauce as a base for pasta or even soups:

Rajská according to Přemek Forejt

Get into the great tomato sauce full of vegetables and herbs with juicy beef. It is beautifully thick, even though the famous chef does not use any flour in it. You can even skip the dumpling this time. Premek Forejt he serves this delicacy with sautéed vegetables on bacon!

Preparation: 280 minutes

Raw materials:

• flaked shoulder of beef
• salt
• pepper
• a bowl of bacon
• a bowl of carrots
• bunch of fresh thyme
• a few balls of allspice
• 1 whole cinnamon stick
• 1 star anise
• a few juniper balls
• coriander
• 2 bay leaves
• a slice of lard
• a little lemon zest
• 200 g of tomato puree
• a bowl of tomatoes
• semolina sugar to taste
• balsamic vinegar
• broth – enough to partially cover the meat during cooking

For attachment:

Approach:

1. First, clean the meat from the membrane. Then salt it, pepper it and tie it with a string to form a package. Put the meat on a hot pan and sear it sharply on all sides

2. Then prepare the sauce base. Put a bowl of chopped bacon in a pot, add a bowl of chopped carrots and saute.

4. Prepare the spices. You will need a bunch of fresh thyme, some allspice, whole cinnamon, one star anise, a few juniper balls, some coriander and two bay leaves.

5. Meanwhile, the carrots will caramelize. Add the chopped onion and continue to saute. You can add a little lard for a better taste and lemon zest. Add 200 g of tomato puree and tomatoes to the base. Then add the prepared spices, sugar and a little balsamic or other vinegar.

6. Let everything simmer until the liquid is reduced. Then pour in the broth, boil and lightly salt. The foundation is ready. Pour it into the baking dish in which you will bake the meat.

7. Bake covered in a preheated oven 140 °C for 4 hours. After four hours, the meat should be soft enough. Transfer it outside the baking dish and in the meantime finish the sauce.

8. Remove all spices from the sauce (star anise, cinnamon, juniper, bay leaf). Leave to cook on the stove for a while and reduce. And remove the string from the meat.

9. Finally comes the mixing. Blend the sauce until completely smooth. As a non-traditional side dish, you can fry tomatoes and mushrooms on bacon in a pan.