Tag: Tomatoes

Sofrito

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Sofrito is a foundational aromatic blend used across Latin and Caribbean cuisines, built from a combination of peppers, onion, garlic, and herbs that are either finely chopped or blended into a paste and used at the start of a dish. While the ingredients and technique vary by region, the purpose remains consistent: to establish flavor early, allowing it to develop and carry through everything that follows.

Some versions are cooked briefly in oil to deepen and round out their intensity, while others are added fresh, bringing brightness and immediacy to the dish. Whether subtle or assertive, sofrito shapes the identity of what’s being made, providing a base that ties ingredients together and defines the overall flavor from the very first step.

Sofrito

What It Is and Where It Comes From

Sofrito is a foundational aromatic base used across Spanish, Latin American, and Caribbean cuisines. At its core, it’s a blend of alliums, peppers, and often tomatoes or herbs, used to establish flavor at the very start of a dish. What ties them together isn’t a single ingredient or method, but their role: sofrito is the first layer of flavor, the point where a dish begins to take shape.

The name comes from the Spanish verb sofreír, meaning “to sauté,” and in its earliest form, that’s exactly what it was—a mixture built in the pan, slowly cooked to develop depth and sweetness. As the technique moved across regions, it evolved. Some versions remain rooted in that slow, cooked approach, while others incorporate fresh herbs or are prepared as blended pastes ahead of time.

How It Works

Sofrito works by establishing a base that everything else builds on. In some traditions, it’s made directly in the pan—onions, garlic, peppers, and sometimes tomatoes cooked gently in oil until softened, sweetened, and fully integrated. This slow transformation develops depth over time, creating a foundation that feels rounded and cohesive.

In others, the ingredients are blended beforehand into a coarse paste using a blender or food processor, often with fresh herbs. In this form, sofrito is prepared in advance and used as needed, shifting the process. Instead of building flavor gradually from separate components, the mixture is already unified before it ever hits the heat.

How It’s Used

Sofrito is typically added at the beginning of cooking, introduced to hot oil so it can bloom and release its aroma before other ingredients are added. Because it forms the foundation, it doesn’t sit in the background. In rice dishes, it defines how the grains absorb flavor from the start. In beans and stews, it provides continuity through longer cooking, anchoring the dish as liquid is added and reduced. In sauces, it sets the direction early, shaping how everything that follows develops. The amount used depends on the preparation, but it’s often added with intention rather than excess. A measured quantity establishes the base, and additional amounts can be layered in if the dish calls for it—reinforcing flavor without overwhelming it.

Variations

Sofrito shifts from region to region, reflecting local ingredients and cooking styles. Texture can range from finely minced to fully blended, depending on how it’s meant to integrate into the dish. The balance of ingredients—how much onion, how much pepper, whether herbs or tomatoes take the lead—changes the character, but not the purpose.

Some versions are cooked down with tomatoes and olive oil, leaning deeper and slightly sweeter. Others are greener and more aromatic, built with fresh herbs and milder peppers. In some kitchens, it’s always made to order in the pan; in others, it’s kept on hand as a prepared blend, ready to be used at a moment’s notice.

Recipes that Use Sofrito

American Chop Suey

tastydaddy

American Chop Suey is a one-pot classic built on simplicity done well—elbow macaroni folded into a savory tomato and beef sauce with softened onions, peppers, celery, and garlic. It’s hearty without being heavy, balancing acidity from the tomatoes with the richness of the meat, while a touch of Velveeta melts in to give the sauce a smoother, more cohesive finish.

The result is a dish that eats like comfort but holds its structure—sauce clinging to every curve of pasta, each bite consistent from start to finish. Depending on where you are, you might hear it called American Goulash, Johnny Marzetti, or something similar, but the foundation stays the same: familiar, unfussy, and built to satisfy.

American Chop Suey

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A Regional Classic

American Chop Suey is one of those dishes where the name carries more history than the plate suggests. The term chop suey comes out of Chinese American cooking in the late 19th and early 20th centuries—often used to describe a mixed dish built from whatever ingredients were on hand. As it gained popularity in cities like New York and San Francisco, the name began to drift beyond its original context. Home cooks adopted it more loosely, applying it to one-pot meals that followed the same idea: combine what you have, cook it together, and make it feed a table.

Over time—especially in the Northeast—that concept took on a different identity, shaped by Italian-American kitchens and American home cooking. The ingredients shifted to tomato, pasta, and ground meat, but the underlying idea stayed the same. What remained wasn’t the cuisine—it was the structure: a cohesive, mixed dish built from simple components and made to satisfy.

How It Changes by Region

Because the dish was never standardized, it evolved differently depending on where it landed:

  • American Chop Suey (New England): Tomato-forward, often a bit looser, closer to a saucy pasta.
  • American Goulash (Midwest): Thicker, more concentrated, sometimes heavier on seasoning.
  • Beefaroni (Italian-American, general NE United States): A simpler, more streamlined stovetop version—ground beef and pasta in a smoother tomato sauce, typically with fewer vegetables and a more uniform consistency, reflecting Italian-American red sauce influence.
  • Johnny Marzetti (Ohio Valley): Often baked, occasionally layered, and more likely to incorporate cheese from the start.
  • Slumgullion (Upper Midwest and Western US): A more rustic, frontier-style version—often simpler, looser, and highly adaptable, sometimes stretching ingredients further with extra liquid or fewer aromatics.

Same foundation—different expressions shaped by local kitchens.

Building This Version

This version leans into control—treating each component with intention so the final dish holds together instead of blending into something indistinct. The base starts with onion and green bell pepper—standard aromatics for this dish. Celery isn’t traditional, but it’s part of how I grew up eating it. It adds a subtle vegetal depth and texture that carries through the sauce. In our kitchen, it was always around—either from the store in the off-season or pulled straight from the garden—so it became part of the build.

Garlic follows, just enough to bloom. Then the meat. Ground beef forms the base, but Italian sausage—sweet, mild, or hot—can be added depending on how you want to shape the flavor. Sweet or mild sausage rounds things out and leans more classic. Hot sausage adds heat and a sharper edge that cuts through the richness.

The Sauce: Flexible by Design

The sauce is layered to control both texture and balance:

  • Diced tomatoes for structure
  • Tomato soup for body and built-in richness
  • Passata for smoothness
  • Tomato paste for depth
  • Beef stock to add liquid for the final pasta cook and to bring it all together

There’s room to move here. A can of diced tomatoes with green chilis adds a subtle heat and brightness. Fresh garden tomatoes—when available—bring a cleaner, more natural acidity and a lighter texture that shifts the entire feel of the dish. I grew up seeing a spoonful of sugar added to cut through the sharpness of stewed tomatoes.

Instead, this version balances that same idea at the source—using a combination of passata and tomato soup. The soup leans slightly sweeter and richer, which softens the acidity and creates a smoother, more velvety base—especially once everything comes together with the cheese.

Why the Pasta Is Soaked, Not Boiled

Traditionally, this dish is made with elbow macaroni—and it works. But for leftovers, it tends to soften too much. Cavatappi or mini penne hold their shape better, giving the dish more structure even after it’s been refrigerated and reheated. My family would probably give me a strange look with this step, but instead of cooking the pasta separately (like I’d learned), I now soak my pasta in hot water and finish cooking it directly in the sauce later.

That shift does two things:

  • The pasta absorbs the flavor of the sauce as it finishes cooking.
  • The reserved soaking water introduces starch that helps bind everything together. It’s not optional, regardless of cooking before or soaking—it’s what tightens the sauce so it clings to the pasta instead of sitting around it.

The Velveeta Adjustment

Cheese isn’t part of the traditional New England version I grew up with, but during my time in Michigan, it was a common addition—usually shredded and mixed in or layered through. The problem was consistency. Shredded cheese tends to go stringy, and once it cools, it can separate or settle, leaving the bottom of the pot coated in congealed cheese.

Velveeta solves that. It melts cleanly into the sauce, creating a smooth, cohesive finish without turning the dish into something heavy or overly cheesy. Combined with the slightly sweeter, more rounded tomato soup base, it creates a texture that feels unified from edge to edge without separation.

Final Thoughts

American Chop Suey was never meant to be exact. It’s a dish shaped by what’s available, what’s familiar, and what works. The name comes from one place, the ingredients from another, and the method from somewhere in between. Handled with intention, it becomes something structured—balanced, consistent, and built to hold together from the first bite to the last.

You’ll find the full method outlined below, step by step—but the key is in how each stage builds on the last. From properly softening the aromatics, to layering the sauce, to finishing the pasta directly in the pot, each move is designed to control texture and consistency rather than leaving it to chance.

American Chop Suey

American Chop Suey is a one-pot classic built on simplicity done well—elbow macaroni folded into a savory tomato and beef sauce with softened onions, peppers, celery, and garlic. It’s hearty without being heavy, balancing acidity from the tomatoes with the richness of the meat, while a touch of Velveeta melts in to give the sauce a smoother, more cohesive finish.
The result is a dish that eats like comfort but holds its structure—sauce clinging to every curve of pasta, each bite consistent from start to finish. Depending on where you are, you might hear it called American Goulash, Johnny Marzetti, or something similar, but the foundation stays the same: familiar, unfussy, and built to satisfy.
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Category: FEAST
Cuisine: American, Italian-American, Midwest, New England, Southern
Course: Main Course
Keyword: Comfort, Ground Beef, Macaroni, Tomato
Prep: 15 minutes
Cook: 25 minutes
Resting Time: 10 minutes
Total: 50 minutes
Servings: 8 servings
Calories: 629kcal
Author: TastyDaddy

Equipment

Ingredients

Instructions

Wash the Vegetables

  • Thoroughly wash and dry green pepper, celery, onion, garlic, and parsley.

Soak the Pasta

  • Instead of cooking the pasta (as most recipes call for), I soak my pasta in hot water for about 20 minutes—while I prepare the rest of the ingredients—and finish cooking it in the sauce later.
    • The traditional recipe calls for elbow macaroni, but you can use other tubular pasta. I like to use cavatappi or mini penne (because they hold up better for leftovers).

Cut the Vegetables

  • With the butcher block and chef's knife, dice 1 large yellow onion and set aside in prep bowl.
  • Chop 2 stalks celery and set aside in prep bowl.
  • Dice 1 whole green bell pepper and set aside in prep bowl.
  • Mince 2 cloves garlic and set aside in prep bowl.
  • Trim stems off parsley and coarsely chop leaves, enough to fill ¼ cup.

Cook Vegetables

  • Heat Dutch oven over medium high heat and melt 2 tbsp butter.
  • Add diced onion, diced green pepper, and chopped celery to Dutch oven and cook until tender.
  • Add minced garlic to Dutch oven and brown for 1-2 minutes.
  • Remove cooked vegetables from pan and set aside in mixing bowl.

Brown Meat

  • Add 1 lb ground beef to Dutch oven and season with 1 tbsp Kosher salt, ½ tsp black pepper, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp onion powder, 1 tsp paprika, and 1 tsp celery seed directly in pan.
    • If you'd like to make the dish a bit more hearty, add the optional 1 lb ground sausage.
  • Once meat is browned, drain excess fat.
  • Return meat to pan and add 1 tbsp Worcestershire sauce, stirring to combine.

The Sauce

  • Return veggies back to pan.
  • Empty 14 oz diced tomatoes (undrained) to pan; stir to combine
    • If you would like to add a little kick to the dish, substitute the plain diced tomatoes with a can mixed with green chilis instead.
  • Add 10.75 oz tomato soup, 10 oz passata (or tomato sauce), 6 oz tomato paste, and 2-3 cups beef stock; stir to combine and bring to a boil.

Add Pasta

  • While sauce is heating to a boil, reserve 1 cup of pasta soaking water; set aside.
  • Strain pasta with colander.
  • Once pot has started to boil, add pre-soaked pasta and reserved pasta water to pot and stir to combine.
  • Cover with lid and let pasta simmer for 5-7 minutes (or until desired tenderness).

Cheese

  • While pasta is cooking, cut 12 oz Velveeta cheese into cubes (so that it will melt easier).
  • Once pasta has finished cooking, add Velveeta cheese cubes to pot and stir until combined.

Serve

  • Garnish each serving with grated parmesan cheese and freshly-chopped parsley.

Nutrition

Calories: 629kcal | Carbohydrates: 45g | Protein: 35g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 2453mg | Potassium: 1398mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1594IU | Vitamin C: 23mg | Calcium: 334mg | Iron: 5mg

Lasagna Bolognese with Ricotta

tastydaddy

Pasta, herbed ricotta, ragù alla bolognese, and melted cheeses layered with enough control to keep each component defined. The focus is on how everything comes together in the dish, so the final slice holds its structure from edge to center without collapsing or blending into one.

Lasagna Bolognese with Ricotta

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Layered with intention.

This is where Daddy’s Ragù alla Bolognese moves into a full build—pasta, herbed ricotta, and melted cheeses layered with enough control to keep each component defined. The focus is on how everything comes together in the dish, so the final slice holds its structure from edge to center without collapsing or blending into one.

Start with the ragù.

This lasagna is built around my ragù, so it’s best to make that ahead of time. Let it cool slightly before assembling—warm enough to work with, but not hot. That gives you better control when layering and keeps the ricotta from breaking down as you build. It also gives the sauce time to settle, which helps it hold its place between layers instead of spreading too thin. Think of the lasagna as an extension of the ragù, not a separate recipe. The sauce is doing most of the work—you’re just giving it structure.

Breaking the build into parts.

Start by mixing the ricotta fully—egg, cheese, and herbs integrated so it spreads evenly without clumping. From there, divide it into three equal portions. Do the same with your shredded cheese. It’s a small step, but it keeps the layers consistent and prevents you from overloading one section while leaving another thin.

Once everything is portioned, the assembly becomes controlled instead of guesswork. Each layer has a clear role, and the final result reflects that. What makes this come together cleanly is treating each component as its own step.

Layering with structure.

The order matters. A thin layer of ragù goes down first to anchor the noodles. From there, the pattern builds—noodles, ricotta, cheese, then a heavier layer of sauce. That sequence repeats, giving you a balance of creaminess, melt, and depth in every bite.

The final layers shift slightly to finish clean:

  • noodles
  • herb ricotta cheese mixture
  • a layer of sauce
  • shredded cheese
  • and a final layer of cheese with a light dusting of oregano

That top layer sets the tone—golden, structured, and just enough texture to contrast what’s underneath.

Why this works.

This lasagna comes together cleanly because each component is built and layered with intention. As it bakes, everything settles into place. The sauce thickens slightly, the cheese melts and integrates, and the layers hold without blending into each other.

The ragù provides depth and structure, the ricotta—set with egg and fresh herbs—spreads evenly and holds its place, and the cheese layers bind everything without overwhelming the dish. Dividing the ricotta and cheese ahead of time keeps each layer consistent, so nothing feels heavy in one section or thin in another.

When it’s rested and cut, the slice should hold clean lines—defined layers, balanced proportions, and a structure that carries from the first cut to the plate.

You’ll find the full method outlined below. The ingredients are familiar, but the structure is what makes this version work—built step by step so the final dish feels as intentional as the sauce it’s based on.

Lasagna Bolognese with Ricotta

Lasagna Bolognese is a layered build that turns a slow-cooked ragù into something structured and complete—pasta, herbed ricotta, and melted cheeses stacked with intention so each layer holds its place. It’s rich without being heavy, balanced between meat, creaminess, and acidity, and built to let the ragù carry the dish from the first bite to the last.
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Category: FEAST
Cuisine: Italian
Course: Main Course
Keyword: Bolognese, Lasagna, Ricotta
Prep: 40 minutes
Cook: 50 minutes
Resting Time: 20 minutes
Total: 1 hour 50 minutes
Servings: 8 servings
Calories: 451kcal
Author: TastyDaddy

Equipment

Ingredients

Lasagna Noodles

Sauce

Ricotta Mixture

Cheese Mixture

Topping

Instructions

Pre-heat

  • Pre-heat oven to 375℉

Cook & Cool the Noodles

  • Bring a large pot of salted water to a boil. Cook 15 whole lasagna noodles until just shy of al dente—they'll finish cooking while the lasagna bakes in oven.
  • Drain and rinse lightly with cool water to stop the cooking. Dry and lay noodles flat on a sheet tray or parchment so they don’t stick. Let cool completely in fridge.

Prepare the Ricotta Mixture

  • Add the following to the mixing bowl:
    • 15 oz ricotta cheese
    • 1 large egg
    • ¼ cup parmesan cheese
    • 2 tsp onion powder
    • ½ tsp Kosher salt
    • ¼ tsp black pepper
  • Wash and dry basil, parsley, and thyme.
  • Chop all herbs and place in the mixing bowl with the other ingredients.
  • Combine all ingredients until thoroughly integrated.
  • Separate into 3 equal portions.

Divide the Shredded Cheese

  • Separate the 6 cups mozzarella cheese(shredded) and 1½ cups parmesan cheese (shredded) into 3 equal parts (2 cups of mozzarella + ½ cup of parmesan) so you have even amounts for each layer.

Assemble the Lasagna

  • Spread a thin layer of Daddy's Ragù alla Bolognese (about 1 cup) into the bottom of a deep 9x13 baking dish.
    • Use a slotted spoon when measuring out sauce to remove almost all of the liquid, making your sauce layers more concentrated. Excess liquid will cause the lasagna to become watery/runny. You can even strain with cheese cloth, if needed.
  • Add a layer of lasagna noodles, followed by ⅓ of the Ricotta mixture, followed by 2 cups Daddy's Ragù alla Bolognese, followed by ⅓ of shredded cheese.
  • Repeat layer sequence two more times.
  • On final shredded cheese layer, top with 1 tsp Kosher salt and ½ tsp dried oregano.

Baking

  • Cover 9x13 dish with tented aluminum foil and bake at 375℉ for 30 minutes.
  • Remove foil after 30 minutes and bake an additional 15-20 minutes until golden and bubbling.

Resting

  • Let rest for 15–20 minutes before cutting. This allows the layers to set and hold their structure.

Notes

NUTRITION NOTE: Because the internal nutrition calculator uses an API program to pull the nutrition information, it did not pull the nutritional information for the ragù. For correct nutritional calculations, you must add the nutritional information for 7 servings of Daddy's Ragù alla Bolognese to 8 servings of the amounts listed above and divide the total by 8 servings to get the TRUE nutritional information per serving—I've done the math for you below:
  • Calories: 849.125 kcal
  • Carbohydrates: 21g
  • Protein: 53.25g
  • Fat: 60g
  • Saturated Fat: 29.5g
  • Polyunsaturated Fat: 3.625g
  • Monounsaturated Fat: 21.25g
  • Trans Fat: 0.878g
  • Cholesterol: 210.75g
  • Sodium: 2081.125mg
  • Potassium: 1095.125mg
  • Fiber: 4g
  • Sugar: 8g
  • Vitamin A: 5857.25 IU
  • Vitamin C: 18.875mg
  • Calcium: 904.75mg
  • Iron: 4.5mg

Nutrition

Calories: 451kcal | Carbohydrates: 7g | Protein: 34g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 132mg | Sodium: 1368mg | Potassium: 179mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 1232IU | Vitamin C: 4mg | Calcium: 812mg | Iron: 1mg

Daddy’s Ragù alla Bolognese

tastydaddy

This version of ragù leans into tradition but makes a few deliberate shifts—ground sausage in place of pancetta, mushrooms for added depth, and a controlled, staged build that keeps each element defined before it comes together.

It’s rich, meaty, and structured, with just enough cream at the end to round everything out without softening the identity of the sauce.

Daddy’s Ragù alla Bolognese

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Slow-built, deeply layered.

This is a ragù that leans into tradition but doesn’t stay rigid to it—ground sausage in place of pancetta, and a staged build that keeps each element defined before it comes together. The mushrooms in this version are optional, but I like to include them for the added layer of umami and depth they bring to the sauce. It’s rich, meaty, and structured, finished with just enough cream to round it out without softening its identity.

Where it comes from.

This is a recipe that sits somewhere between memory and refinement. The foundation came from my mother—simple, comforting, and built with intention. I remember standing at the counter helping where I could, washing vegetables, cutting onions and carrots, and being handed the spoon every so often to stir the pot. It wasn’t rushed. The sauce would sit and develop, filling the house slowly, becoming part of the rhythm of the day as much as the meal itself.

Later, when I was in college, that foundation picked up a few new layers. A close Italian-American friend introduced me to his grandmother, who had her own way of doing things—small adjustments that made a difference. One of the simplest was adding just a pinch of sugar to the tomatoes to soften their acidity. Not enough to sweeten the sauce, just enough to round it out. It’s a detail I still come back to when the tomatoes need it.

Over time, those influences came together. What I’ve kept is the patience and intention behind the original—nothing rushed, nothing overloaded—just a process that builds gradually so each component has its place. What’s changed is how deliberately I approach each step now, paying closer attention to how everything comes together in the end. It’s still rooted in where it started. It’s just been shaped along the way.

Building it in stages.

What makes this ragù work isn’t just the ingredient list—it’s the sequencing. Each component is cooked separately at first, allowing it to develop its own flavor before being combined. The sausage renders fat and builds the base. The mushrooms deepen the savory profile. The soffritto softens and sweetens. The beef is seasoned and browned on its own, giving it structure before it ever hits the sauce. Nothing is rushed into the pot all at once. Everything is given space to develop, then brought together once it’s ready.

Why the adjustments work.

A few small shifts change the character of the sauce without pulling it away from its roots. Using sweet Italian sausage instead of pancetta keeps the pork element but adds more body and seasoning. The mushrooms—optional, but worth it—reinforce that depth, giving the sauce a more rounded, savory backbone without changing its identity.

From there, the adjustments are more subtle, but just as important. Garlic isn’t traditional in a classic ragù, but used sparingly, it adds a layer of aroma that supports the soffritto without taking over. Anchovy paste works the same way—completely disappearing into the sauce while adding a quiet, underlying umami that deepens everything around it.

Seasoning the beef directly in the pan builds flavor early, giving the meat its own structure before it’s incorporated into the sauce. The wine deglaze then pulls everything together, lifting the fond and setting a clean, cohesive base before the rest of the ingredients come in. None of these changes are meant to redefine the dish. They’re there to refine it—small adjustments that build a little more depth, a little more structure, and a little more control into the final result.

Letting it come together.

Once everything is in the pot, the work slows down. The simmer is where the sauce becomes cohesive—where the fat, liquid, and solids integrate into something that feels unified rather than layered. It thickens gradually, deepens in flavor, and settles into a texture that holds together without feeling heavy. There’s no shortcut here. Time is what turns the individual components into a proper ragù.

What I typically serve it with.

This is a sauce that benefits from the right pairing. It works best with wider, textured pasta or tubes—tagliatelle or pappardelle or penne rigate—where the sauce has something to cling to. It also holds up well in layered dishes like lasagna, where that depth carries through multiple components.

On its own, this lives in the Simmer category—a standalone sauce built slowly and intentionally. But I classify it as a Main Course beccause in practice, it’s meant to become one. Once it’s paired with pasta or layered into a dish, it shifts from component to centerpiece. However it’s served, the goal is the same: let the sauce lead.

Recipes that use this sauce.

You’ll find the full method outlined below. The ingredients are straightforward, but the structure is what makes it work—each step building toward a sauce that feels composed from start to finish.

And if you do make it, let me know how it turns out—and what you pair it with.

Daddy's Ragù alla Bolognese

Daddy’s Ragù alla Bolognese is a deeply layered, slow-built sauce rooted in tradition but shaped by experience. It takes the foundation I learned from my mother and refines it with a few intentional tweaks—drawing from time spent close to Italian-American kitchens—resulting in something richer, meatier, and more personal without losing its sense of origin.
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Category: SIMMER
Cuisine: Italian
Course: Main Course
Keyword: Bolognese, Pasta, Ragù, Sauce
Prep: 30 minutes
Cook: 45 minutes
Simmer Time: 2 hours
Total: 3 hours 15 minutes
Servings: 8 servings
Calories: 455kcal
Author: TastyDaddy

Equipment

Ingredients

Spices & Seasonings

Meat

Optional

Soffritto

Sauce

Instructions

Wash & Prep the Vegetables

  • Peel (make sure to remove the tough outer layer), wash, and dry 1 med yellow onion; using your chef knife, dice the onion; set aside in small bowl.
  • Wash, trim and dry the celery stalks; chop until you have 1½ cups celery; set aside in a small bowl.
  • Wash, trim, and peel carrots; give them a final rinse and dry them; dice until you have 1½ cups carrots; set aside in a small bowl.
  • Wash, dry, and trim the ends off 2 whole plum tomatoes; remove seeds and dice; set aside in small bowl.
  • Wash and dry 4 whole basil leaves; stack leaves and roll tightly; take your chef knife and cut into ribbons (chiffonade); set aside.
  • If including, thoroughly wash and dry portobello mushrooms; mince until you have enough to fill 2 cups.

Brown the Sausage

  • In a large Dutch oven over medium heat, cook 1 lb sweet Italian sausage until browned and lightly caramelized. Remove with a slotted spoon and transfer to a large bowl, leaving the rendered fat in the pot.

Cook the Mushrooms (optional)

  • If using mushrooms, add them to the sausage fat and cook until their moisture has released and reduced, and they begin to brown.
    Transfer to the bowl with the sausage.

Build the Soffritto

  • Add onion, celery, and carrots to the pot. Cook over medium heat until softened and lightly golden, about 8–10 minutes.
    Transfer to the bowl with the sausage and mushrooms.

Brown & Season the Beef

  • Add 1 lb ground beef to the pot. As it begins to cook, season directly in the pan with:
    • ½ tsp Kosher salt
    • ¼ tsp black pepper
    • ⅛ tsp crushed red pepper flakes
    • ½ tsp onion powder
    • 1 dash nutmeg
    Break the meat apart and allow it to brown, developing color rather than steaming.
    Transfer to the bowl with the sausage, vegetables, and mushrooms.Drain excess fat, leaving about 1 tablespoon in the pot.

Infuse the Stock

  • In a small saucepan, bring the 1 cup beef stock to a light simmer with 2 sprigs fresh thyme leaves (placed inside a spice infuser ball). Remove from heat and let steep while continuing the recipe.

Build the Base & Deglaze

  • Add 1 tbsp garlic (minced) to the remaining fat and cook over medium-low heat until fragrant, about 30–60 seconds.
    Stir in 1 tbsp anchovy paste until dissolved.
    Add 1 cup Sauvignon Blanc and deglaze the pan, scraping up any fond from the bottom. Let the wine reduce by about half.

Simmer the Sauce

  • Return all reserved ingredients (sausage, mushrooms, vegetables, beef) to the Dutch oven and stir to combine.
  • Remove thyme from beef stock.
  • Add the following to the Dutch oven:
    • 24 oz passata
    • 1 tbsp tomato paste
    • diced tomatoes
    • infused beef stock
    • 2 whole bay leaves
    Stir to combine and bring to a gentle simmer.
  • Reduce heat to low and simmer uncovered for at least 2 hours, stirring occasionally. The sauce should gradually thicken and develop a cohesive texture.

Finish

  • Once the sauce has finished simmering, remove bay leaves. Stir in ½ cup half and half until fully incorporated, then add basil.

Nutrition

Calories: 455kcal | Carbohydrates: 16g | Protein: 22g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 815mg | Potassium: 1047mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5286IU | Vitamin C: 17mg | Calcium: 106mg | Iron: 4mg

Lomo Saltado

tastydaddy

Flash-seared beef meets blistered vegetables, ají amarillo, and a ginger-laced soy reduction in this bold Peruvian staple. Served with crisp fries and rice, it’s a study in contrast—smoky wok heat, bright spice, and layered savory flavor.

Lomo Saltado

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Wok this way.

Lomo Saltado is one of those dishes that perfectly captures what makes Peruvian cuisine so exciting. It’s bold, fast, and deeply satisfying—tender strips of beef seared over high heat and tossed with onions, tomatoes, and a savory sauce that comes together in minutes.

At its heart, the dish reflects the Chinese influence on Peruvian cooking—what’s known as Chifa—where wok techniques meet local ingredients and flavors. This version stays true to that spirit while leaning a little more intentionally into the aromatics and balance that make the stir-fry so vibrant.

Honoring the Chifa roots.

What makes Lomo Saltado unique isn’t just the ingredients—it’s the technique. The dish emerged from Chinese immigrant communities in Peru who adapted familiar stir-fry methods to the ingredients available to them, creating something entirely new in the process. Soy sauce, garlic, and high-heat cooking bring unmistakable Chinese influence, while tomatoes and aji peppers ground the dish firmly in Peru. That fusion is the entire identity of Lomo Saltado. It isn’t meant to feel purely one thing or the other—it’s meant to live comfortably in the middle.

For me, the goal is to preserve that balance while sharpening the flavors just enough to let each component stand on its own.

Building flavor inside the pan.

Because this dish cooks quickly, every ingredient needs to pull its weight. Instead of relying only on soy sauce and vinegar to carry the flavor, I like to build a little more depth into the stir-fry itself. That starts with a few small additions:

    • aji amarillo paste
    • a touch of freshly grated ginger
    • red wine vinegar or rice wine vinegar

Fresh aji amarillo peppers can be difficult to find where I live, so I typically use yellow bell peppers for their color and gentle sweetness, then bring the true Peruvian flavor back into the dish with aji amarillo paste. The paste adds that distinctive fruity heat without overwhelming the stir-fry.

The grated ginger gives the dish a subtle aromatic lift that nods to its chifa roots, while the vinegar adds brightness and keeps the sauce from feeling too heavy. I usually reach for red wine vinegar or rice wine vinegar, both of which complement the soy sauce beautifully and help round out the pan. None of it overwhelms the dish. It simply builds layers.

The magic of the stir-fry.

Lomo Saltado works because of contrast—high heat against fresh ingredients, savory depth balanced by brightness. The beef caramelizes quickly, the onions soften while still keeping their bite, and the tomatoes release just enough juice to bring everything together in a glossy, flavorful sauce.

When it’s done right, the dish feels vibrant and alive—rich without being heavy, bold without being complicated. It’s the kind of stir-fry that proves how powerful a handful of well-chosen ingredients can be when they meet a hot pan and a little intention.

What I typically serve with it.

Traditionally, Lomo Saltado is served with BOTH white rice and fries (some recipes even suggest stirring the fries into the sauce before serving, but I am personally not a fan of this method). I still have the fries part of the traditional recipe linked below, but I have a coconut recipe linked, which is the side I now typically pair with it (versus the white rice). The sweetness of the coconut balances the saltiness of the fries and the tangy-umami flavors of the sauce. I also add a bit of ginger into my coconut rice to complement the flavor of the beef stir-fry nicely.

Want a more in-depth glance at the full meal preparation of Lomo Saltado with both sides? Check out my post below, which leads you step-by-step through my prep and cooking process so that everything is timed perfectly:

on the menu: lomo saltado >>

You’ll find the full method outlined below, from searing the beef to bringing the stir-fry together in the pan. The process moves quickly—high heat and timing matter more than complexity. If you make it, let me know how it turns out—and what you paired it with.

Lomo Saltado

Flash-seared beef meets blistered vegetables, ají amarillo, and a ginger-laced soy reduction in this bold Peruvian staple. Served with crisp fries and rice, it’s a study in contrast—smoky wok heat, bright spice, and layered savory flavor.
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Category: FEAST
Cuisine: Peruvian
Course: Main Course
Keyword: Ají Amarillo, Beef, Chifa, Ginger, Red Onion, Stir Fry, Tomato
Prep: 20 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 servings
Calories: 335kcal
Author: TastyDaddy

Equipment

Ingredients

Marinade

Sauce

Stir Fry

  • 1 lb steak (sliced medium thin)
  • 1 whole red onion (sliced in wedges)
  • 4 tsp garlic (minced)
  • 3 whole roma tomatoes (sliced in wedges)
  • 1 whole Ají amarillo pepper (sliced)
  • SUBSTITUTION: Fresh Ají amarillo peppers aren't easy to find, so if you can't find one in your area, feel free to substitute a small yellow or orange bell pepper.
  • 5 stalks green onions (ends trimmed, cut into 1" pieces)
  • ¼ cup cilantro (chopped)
  • 2-3 tbsp vegetable oil (or canola oil)

Garnish

Instructions

Slicing the Steak

  • Using a butcher's block and a Santoku knife, slice your meat into medium thin slices—thin enough that they won't take a long time to cook, but thick enough so they won't overcook when seared.
    • TIP: As with any meat, it slices better when a bit firmer. I place my steak in the freezer for about 12-15 minutes before slicing.
    PRO TIP: While the meat is chilling in the freezer, move to next steps and prepare the marinade and sauce.

Marinade

  • Combine 2 tbsp soy sauce, 1 tsp minced garlic, 1 tsp ginger paste.
    • TIP: If you selected a tougher cut of meat, add ¼ tsp baking soda to your marinade. Baking soda will help loosen the protein fibers, making it easier to chew. You can also use meat tenderizer.
  • Pour prepared marinade over sliced meat in a marinade dish and marinate in refrigerator at least 10 minutes.
    • TIP: If you used baking soda in your marinade due to a tougher cut of meat, increase your marinating time to 1 hour.

Sauce

  • In a 2-cup measuring glass (spouted), combine 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp red wine (or rice wine) vinegar, 1 tbsp Ají amarillo paste, 1 tsp ginger paste, and 1 tsp cornstarch.
  • Blend with whisk and set aside.

Vegetable Prep

  • Wash all vegetables before cutting.
  • If you've already sliced your meat, wash your butcher's block (or cutting board) before prepping your vegetables.
  • You'll be using your Chef's knife to prep the vegetables.
  • Slice red onion into ½" wedges and set aside in a ramekin (or small bowl).
  • Cut top (stem side) off roma tomatoes and slice into ½" wedges. If your tomatoes are particularly seed-heavy, remove them an add them into your sauce mixture. Set tomato wedges aside in ramekin (or small bowl).
  • Slice Ají amarillo pepper (or bell pepper, if substituting) and set aside in ramekin.
  • Trim white ends off 7 stalks of green onions.
    Slice 5 stalks into 1" pieces, setting aside in ramekin.
    Take remaining 2 stalks and coarsely chop, setting aside in separate ramekin for garnish later.
    • PRO TIP: If you leave at least 1½-2" of green stalk above the white root end, you can wrap a rubber band loosely around the bunch to hold together and add to a shallow dish of water. The onion stalks will regenerate after a few days and you can plant in a small pot to put in a windowsill to always have fresh green onions on hand.
  • Remove cilantro leaves from stems (discard the stems) and coarsely chop leaves, setting aside about ¼ cup in one ramekin and about 2 tbsp in an additional ramekin for garnish later.

Cooking the Stir Fry

  • Remove marinated sliced beef from fridge and strain marinade from meat; this will prevent excessive splatter while searing
  • Add about 1 tbsp of vegetable (or canola) oil to wok over high heat until it starts to shimmer.
  • Sear the meat in batches for about 2 minutes, flipping as needed to ensure an even cook. Remove from heat and add to mixing bowl or plate (I opt for a bowl because adding the meat in batches means the top layer will hold the heat in for the layers below it.
    • TIP: I leave my meat pretty pink in the middle for two reasons: 1) The meat will continue to cook a bit more as it rests in the bowl or plate; 2) The meat is added back to the wok in the final steps, and adding it to a bubbling sauce will cook it slightly more. You don't want to overcook your meat and make it tough.
  • Once all meat is seared, drain excess oil and juices from wok. Add 1 tbsp of fresh oil to wok and bring back to med-high heat until it starts to shimmer.
  • Add the ramekin of onions and sauté for 1 minute.
  • Add in 4 tsp minced garlic and sauté for another minute.
  • Add in ramekins of tomatoes, cilantro, and green onions and cook for another 2 minutes or until tomatoes are slightly tender but still have their shape.
  • Add sauce to pan and bring to a low simmer to thicken the sauce.
  • Turn off heat and add meat back into wok, mixing and thoroughly incorporating with other ingredients until sauce coats the meat.
  • Garnish with cilantro and green onions.

Nutrition

Calories: 335kcal | Carbohydrates: 7g | Protein: 27g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 1764mg | Potassium: 466mg | Fiber: 1g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 3mg