Reply to How do I properly add tomato paste to meat sauce?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]1. brown ground beef. remove from pan. drain if needed. 
2. sautee aromatics in pan 
3. push aromatics aside to make a space in middle of pan, heat at medium
4. Add 1-2 tbsp tomato paste in the empty space
5. squish the paste around browning it for a minute (but don’t mix it in yet)
6. mix in paste with aromatics until it is all mixed in. it will sort of melt in and color everything 
7. continue to cook (stirring constantly) for another 1-2 mins or so. Oil will be pink. Paste may stick a little to the bottom of the pan and get very browned, but don’t let it burn. May not stick if you have a lot of moisture in the pan. 
8. deglaze pan with 1/2 liquid - wine, vermouth, water, water, broth
9. Go on to next steps
[/quote]
No, sautee onions, carrots, and celery first.[/quote]

I think the PP has it right because you want the aromatics to saute in the fat from the meat, and when you add the tomato paste that punches up the umami.[/quote]
Italians do the onion, carrots, celery first.[/quote]

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