Sugo Sauce

Sugo Sauce

Tomatoes simmer slowly with aromatics into a rich, deeply flavored Italian sauce.

Total 2 hr 15 min Makes 16 oz Calories 142/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free

Allergens

Dairy

Sugo is a classic Italian tomato sauce built on slow-cooked tomatoes, onion, carrot, and celery for natural sweetness and depth. It works equally well over pasta, spooned onto polenta, or layered into baked dishes, and tastes even better the next day.

Ingredients

  • 3 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 28 ounces whole peeled tomatoes, crushed by hand
  • 14 ounces crushed tomatoes
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup fresh basil leaves, torn
  • 1 tablespoon unsalted butter

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrot, and celery, and cook, stirring occasionally, until softened and lightly golden.

  2. Add the garlic and tomato paste, and cook, stirring constantly, until the paste darkens slightly and smells toasty.

  3. Pour in the red wine, scraping up any browned bits from the bottom of the pan, and simmer until the wine has mostly reduced.

  4. Stir in the crushed whole tomatoes, crushed tomatoes, bay leaf, oregano, salt, pepper, and red pepper flakes.

  5. Bring the sauce to a gentle simmer, then reduce the heat to low, partially cover, and cook, stirring occasionally, until thickened and deeply flavored.

  6. Remove the bay leaf, then stir in the torn basil and butter until the butter melts and the sauce turns glossy.

  7. Taste and adjust seasoning with additional salt and pepper as needed before serving.

Rate this recipe

★ 3.9 (1)

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    Sugo Sauce

    Sugo is a classic Italian tomato sauce built on slow-cooked tomatoes, onion, carrot, and celery for natural sweetness and depth. It works equally well over pasta, spooned onto polenta, or layered into baked dishes, and tastes even better the next day.

    2 hr 15 min 16 oz 142 cal

    Ingredients

    • 3 tablespoons olive oil
    • 1 yellow onion, finely diced
    • 1 carrot, finely diced
    • 1 celery stalk, finely diced
    • 4 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 1/2 cup dry red wine
    • 28 ounces whole peeled tomatoes, crushed by hand
    • 14 ounces crushed tomatoes
    • 1 bay leaf
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon red pepper flakes
    • 1/4 cup fresh basil leaves, torn
    • 1 tablespoon unsalted butter

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrot, and celery, and cook, stirring occasionally, until softened and lightly golden.

    2. 2

      Add the garlic and tomato paste, and cook, stirring constantly, until the paste darkens slightly and smells toasty.

    3. 3

      Pour in the red wine, scraping up any browned bits from the bottom of the pan, and simmer until the wine has mostly reduced.

    4. 4

      Stir in the crushed whole tomatoes, crushed tomatoes, bay leaf, oregano, salt, pepper, and red pepper flakes.

    5. 5

      Bring the sauce to a gentle simmer, then reduce the heat to low, partially cover, and cook, stirring occasionally, until thickened and deeply flavored.

    6. 6

      Remove the bay leaf, then stir in the torn basil and butter until the butter melts and the sauce turns glossy.

    7. 7

      Taste and adjust seasoning with additional salt and pepper as needed before serving.