There are 2 ways for making this sauce. They both have more or less the same result. The only difference is that the sauce in the second method is somewhat thicker.

First Method
"Ingredients"

For every 1 ½ kg of vegetables:
½ kg cubed meat (veal, beef or lamb)
½ kg ripe tomatoes
2 tbs ghee or 3 tbs corn/olive oil
1 ½ cups stock or water
1 large onion
salt & pepper to taste

Prepare meat and vegetables by washing and cubing. Put all in layers in a pan or oven dish. Add stock or water. Leave to simmer half covered on low heat until cooked or cover with foil and let cook in medium oven.

Second Method
"Ingredients"

For every 1 ½ kg of vegetables:
½ kg cubed meat (veal, beef or lamb)
½ kg ripe tomatoes
2-3 tbs ghee or 3-5 tbs corn/olive oil
1 ½ cups stock or water
1 large onion
salt & pepper to taste

Finely chop onion. Heat shortening and add onion. Stir until golden. Wash meat then add to onion. Stir until both turn light brownish. Add puréed tomatoes, season and keep stirring. Leave to simmer until tomatoes are cooked. You will know when shortening surfaces. Add stock and vegetables and leave on medium heat until vegetables and meat are done.

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Tomato Sauce For Vegetables
Created June 10, 1998