Ground Beef with Tomato and Onion Sauce Calories

The basic ingredients are ground beef, onion, tomato, and tomato paste. Oil, salt, and pepper are common additions, while garlic, chili flakes, or herbs can be used to suit your taste.

Serve it over rice, pasta, or bulgur, or with crusty bread to scoop up the sauce. A simple green salad or plain yogurt makes a fresh, cooling side.

The beef may release liquid if the pan is crowded or not hot enough. Brown it in a wide pan, working in batches if needed, and add the tomatoes after the beef has browned and most of its liquid has cooked off.

Yes. Cool the cooked dish, divide it into meal-sized airtight containers, and freeze it. Thaw it in the refrigerator before reheating, and heat it until steaming throughout.

It keeps for about 3–4 days in a covered container in the refrigerator. Refrigerate leftovers promptly rather than leaving them at room temperature, and reheat only the portion you plan to eat.

Either works. Fresh chopped tomatoes give the sauce a lighter, chunkier texture, while canned tomatoes are convenient and consistent; simmer the sauce longer if it seems too thin.

Cook the tomato paste briefly with the onion and beef before adding the tomatoes; this helps mellow its sharp taste. A longer gentle simmer also rounds out the sauce without needing to add sugar.

Yes, it can fill baked potatoes, savory pastries, or stuffed vegetables. Let the mixture cool and drain off excess liquid first so the filling does not make pastry soggy or spill during baking.

Yes, it works well for meal prep because the cooked sauce can be portioned and paired with different sides through the week. Store the sauce separately from rice or pasta to keep those sides from becoming soggy.