Italian Sugo

Italian Sugo is the soul-warming, slow-simmered tomato sauce every pasta lover should master. This richly layered recipe turns humble pantry staples into a velvety, restaurant-worthy sauce that clings to each strand of spaghetti or nest of gnocchi. Follow along to learn the classic technique plus expert tips for flawless results every time.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves garlic, lightly crushed
• 1 teaspoon tomato paste
• 800 g (28 oz) tomato passata or crushed canned tomatoes
• 1 fresh bay leaf
• 1 small pinch sugar (about ½ teaspoon, optional)
• ½ teaspoon fine sea salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 6–8 fresh basil leaves, torn
• 30 g (2 tablespoons) unsalted butter, cubed (optional for silkier finish)

Instructions:

1. Warm the pan. Place a heavy-bottomed saucepan over medium heat and pour in the olive oil. Allow it to shimmer but not smoke—this keeps the delicate aromatics from scorching.
2. Sweat the soffritto. Add the finely chopped onion, carrot, and celery. Sauté for 7–8 minutes, stirring often, until the vegetables become soft, translucent, and fragrant without taking on color. This slow sweat builds the savory backbone of your Italian Sugo.
3. Add garlic for aroma. Stir in the lightly crushed garlic cloves and cook 1 minute. Once they begin to turn golden at the edges, remove and discard them to prevent bitterness.
4. Caramelize the tomato paste. Spoon in the tomato paste and stir constantly for 1 minute. The paste should darken slightly—this quick caramelization intensifies its umami and deepens the overall flavor.
5. Introduce the tomatoes. Pour in the passata or crushed tomatoes. Add the bay leaf, optional sugar, sea salt, and black pepper. Stir well to marry the soffritto with the tomatoes.
6. Bring to a gentle bubble. Increase the heat just until the sauce begins to softly simmer around the edges. Avoid a vigorous boil to keep flavors bright and balanced.
7. Low and slow simmer. Reduce heat to low, partially cover the pan, and let the sugo cook for 50–60 minutes. Stir every 10–15 minutes, scraping the bottom to prevent sticking. The sauce will gradually thicken, darken, and develop a complex sweetness.
8. Final seasoning check. Remove the bay leaf. Taste the sugo and adjust salt or pepper as needed. If acidity is high, an extra pinch of sugar evens things out.
9. Finish with basil and butter. Off the heat, fold in the torn basil leaves and cold butter cubes. The basil perfumes the sauce while the butter melts, lending a silky, glossy finish.
10. Serve immediately. Toss the Italian Sugo with al dente pasta, adding a splash of reserved pasta water to loosen if necessary. Serve piping hot and enjoy every slow-simmered bite.

FAQ: Italian Sugo

Q: Can I make Italian Sugo ahead of time?
A: Absolutely. Once cooled, store the sauce in airtight containers for up to 5 days in the refrigerator or 3 months in the freezer. Reheat gently over low heat with a tablespoon of water to revive its silky texture.

Q: How do I add more depth of flavor without meat?
A: Drop a Parmesan rind into the pot during the simmer. It melts slowly, releasing deep umami notes that enrich the tomato base. Remember to remove the rind before serving.

Q: My sugo tastes too acidic—how can I fix it?
A: Stir in a small pinch of sugar, allow it to dissolve, then taste again. The sugar balances acidity without making the sauce noticeably sweet.

Conclusion:

This slow-simmered Italian Sugo transforms everyday pasta into an elegant, comforting meal worthy of any trattoria. Keep a batch on hand to spoon over lasagna, gnocchi, or even homemade meatballs for effortless weeknight dinners.

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