Tomato Ranchero Sauce Recipe


Cooking Time2 Hr 25 MinDifficulty LevelMedium
Health IndexAverageCuisine
DishMain Ingredient


 Vegetable oil2 Tablespoon
 Ripe tomatoes4 , seeded, coarsely chopped
 Yellow onion1 , halved, peeled
 Veal shank bones1⁄2 Pound, cut into 1-inch sections
 Shallots3 , coarsely chopped
 Celery stalks1 , coarsely chopped
 Carrot1⁄2 , peeled, coarsely chopped
 Poblano chili1 , destemmed and de seeded, coarsely chopped
 Garlic2 Clove (10 gm), finely chopped
 Chicken stock3 Cup (48 tbs)
 Cilantro sprig4
 Veal demi glace1 Cup (16 tbs)
 Red peppers1⁄2 , medium diced
 Green peppers1⁄2 , medium diced
 Yellow peppers1⁄2 , medium diced
 Lime1⁄2 , juiced
 Salt To Taste


1) Preheat the oven to 400° F.

2) In a skillet, heat 1 tablespoon of oil on high flame. When the oil just starts to smoke, add in onion, tomatoes and saute till the onions become tender and the tomatoes release its juice. Take the skillet off the flame and let cool.
3) In a roasting pan, place the veal bones and roast for about 35 minutes. Stir frequently. Remove the bones from the pan and keep aside.
4) In a saucepan, add 1 tablespoon of oil. When it starts smoking, add in shallots, onion, celery, carrot and chili. Saute till the vegetable have browned.
5) Mix in roasted veal bones, garlic and chicken stock. Let the mixture come to a boil. Simmer for about 1/2 hour till the mixture is reduced to half. Add in the cilantro and demi-glace. Continue to simmer for 60 more minutes.
6) At the end of cooking, there should be 2 cups of sauce.
7) Take the sauted tomato and onion mixture and mash using a food mill. Keep aside.
8) Strain the veal sauce through a strainer. Add in tomato-onion paste, diced peppers, lime juice and salt. Mix well.
9) The sauce must measure up to 2 1/2 cups to be of the right consistency. Add in more stock or less to set the measurement right.

10) Serve the Tomato Rachero Sauce warm alongside grilled veal loin steaks.