What could have made my red sauce so watery ?

In a pan i fried onions,leek and garlic . I then added tinned tomato , sieved tomato and tomato puree. While this was cooking i fried the mince and also had tomato in the oven roasting. I drained the mince and fried again on extra hot pan, drained any juice left in the pan. Added it to the pan with the sauce and added the tomato from the oven and stirred , left cooking for 30 – 50 minutes and served with my rice ( this was well drained and even fried to cook any water i missed ) Yet while in the pan it looked perfect but after it going to the plate about 2 Table spoons of water/tomato brine was on each plate . Note i dont use oil and drained everything that needed drained . This also happens for my chilli con carne sauce .