Meatless Vegetarian Pasta Sauce (Sugo Finto)

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Sugo Finto - "Fake Sauce" - uses celery, carrots and onion in a red wine tomato sauce to produce a rich, hearty flavor for pasta without meat. I learned this recipe at a Tuscan cooking class at Fattoria Corsignano near Siena, Italy. You won't miss the meat, I promise!

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Pasta Sauce, Meatless (Sugo Finto)
Cuisine Italian
Servings
Ingredients
Cuisine Italian
Servings
Ingredients
Instructions
  1. Finely dice carrots, celery and onions.
  2. Sauté in olive oil until the onions are translucent and everything is well cooked and tender. Add a clove of diced garlic here if you like.
  3. Add red wine and stir in salt and pepper to taste.
  4. Cover and simmer for 15 minutes to reduce.
  5. Add crushed tomatoes and cook, uncovered, for 30-45 more minutes to allow the flavors to blend, stirring occasionally.
  6. Add more salt and pepper if desired.
  7. Serve warm, over al dente pasta, and sprinkle with fresh-grated Parmesan.
Recipe Notes

Fresh basil leaves are a good garnish. Crusty bread and red wine are good partners!

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Meat Ragù Recipe from Santa Giulia Wine Estate, Montalcino, Italy

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Homemade recipe for hearty meat ragu. I got the recipe straight from the winemaker's mother (via some translations!) in Italy at the Santa Giulia winery near Siena. Ladle over homemade tagliatelle and you're instantly transported to Tuscany!

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Pasta, Meat Ragù Sauce
Course Main Dish, Pasta
Cuisine Italian
Servings
Ingredients
Course Main Dish, Pasta
Cuisine Italian
Servings
Ingredients
Instructions
  1. Mince the onion and saute it in olive oil in a heavy frying pan over medium heat until tender.
  2. Add the ground meat and cook until brown.
  3. Add red wine and cook for a few more minutes.
  4. Add tomato puree.
  5. Cook 2 hours on low heat, stirring occasionally. Add water or stock as needed during cooking time to keep the sauce liquid from sticking.
  6. Serve over pasta.
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