Tomato Sauce with Beef and Dumplings

This tomato sauce starts with well-cooked meat. Put the beef into a larger pot, cover it with cold water so it is submerged, and slowly bring it to a gentle simmer. Carefully skim off the foam, then add the peeled onion, carrot, bay leaf, allspice, and a pinch of salt.

Cook the meat covered over low heat for about 80 to 90 minutes, until it softens so that a fork slides in easily. Do not pour out the broth and strain it, as we will use it as the liquid base.

Melt the butter in a clean pot, stir in the flour, and keep stirring as you cook a pale roux to a golden shade. Then work in the tomato paste and let it fry for a moment, just until it sheds its raw sharpness and the flavor opens up.

Gradually pour the passata and strained beef broth into the roux with the paste. Whisk continuously until smooth so no lumps form, then bring to a gentle simmer.

Cook over low heat for about 15 minutes, stirring occasionally so it does not scorch. Season with sugar and vinegar to a sweet-and-sour balance, add salt, and pepper to taste.

Slice the cooked beef across the grain. Slice the bread dumpling, pour the hot sauce over it, and serve with the meat and a spoonful of sauce on top.