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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Tuscan Ribollita Soup Recipe

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Authentic Tuscan recipe for ribollita, a wonderful bread sou straight from Italy!

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Soup, Tuscan Ribollita Recipe
Cuisine Italian
Servings
Ingredients
Cuisine Italian
Servings
Ingredients
Instructions
  1. Peel and roughly chop the onion, kale or spinach, Savoy cabbage, chard, leek, potatoes, carrots, zucchini and celery.
  2. Saute' the onion in a little extra virgin olive oil in a large soup pot over medium heat until tender.
  3. Add the rest of the chopped veggies to the pot and cook about 10 minutes more until softened.
  4. Mash half the beans in a bowl with a fork or potato masher. Add all the beans and their water to the soup pot and stir well.
  5. Season with salt and pepper to taste.
  6. Simmer about 2 hours. Add water if necessary to keep the soup from getting too thick.
  7. Cube the stale bread and stir into soup. Add more water, if necessary.
  8. Simmer 10 more minutes. Soup should be hearty and very thick.
Recipe Notes

Ladle into bowls, drizzle with extra virgin olive oil and serve with crusty fresh bread on the side.

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Cold Summer Gazpacho Soup Recipe

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The best summer no-cook dish of all time: gazpacho, a chilled soup of fresh tomatoes, cucumber, bell pepper, lime and tasty seasoning. Serve with a fresh baguette for a perfect lunch on a hot day.

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Soup, Gazpacho Recipe
Cuisine Spanish
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Spanish
Prep Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Put the tomatoes in a bowl.
  2. Peel and seed the cucumber. Finely dice the cucumber, celery, bell pepper and onion. Press or finely dice the garlic. Add everything to the bowl.
  3. Juice the lime. Stir in the lime juice, Sriracha sauce, olive oil, balsamic vinegar, Worcestershire sauce, salt and pepper. Mix well.
  4. Roughly chop the cilantro. Place it in a blender with 1 1/2 cups of the tomato mixture. Pulse until smooth. Add back to the bowl. Mix well. If you like the gazpacho completely smooth, blend all of it.
  5. Chill for at least two hours and up to two days. Serve with a garnish of sour cream, Greek yogurt, fresh chopped scallions or cucumber. Lay a piece of fresh baguette or garlic toast alongside.
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