This is a print preview of "Sunday Sugo Rosso (Red Sauce)" recipe.

Sunday Sugo Rosso (Red Sauce) Recipe
by Bob Vincent

Sunday Sugo Rosso (Red Sauce)

This recipe is adapted from one in Jeff Smith's book The Frugal Gourmet Cooks Three Ancient Cuisines published in 1989. I modified it a bit to make a richer sauce with more tomato flavor. The original contained much more chicken stock and did not include tomato sauce. I also included some additional spices. I used canned San Marzano tomatoes. They aren't cheap. Though any canned plum tomatoes will work; San Marzano do have great flavor. This goes well with anything Italian. The sauce freezes very well. After simmering the sauce will be slightly chunky. I elected to puree it in a blender for a smoother consistency.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 6 Cups

Ingredients

  • 28 oz canned tomatoes
  • 3 oz tomato paste
  • 1 1/2 cup chicken stock
  • 1 cup red wine (I used a Rosso Super Tuscan blend)
  • 8 oz tomato sauce
  • 2 Tbs olive oil
  • 1 ea onion, minced
  • 6 cloves garlic, pressed and creamed
  • 1 rib celery, minced
  • 1 carrot, minced
  • 1/4 cup parsley, minced
  • 1/4 tsp crushed red pepper
  • 1 ea bay leaf
  • 1 tsp garlic pepper
  • 1 1/2 tsp dried Italian seasoning
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp Italian Sausage seasoning (I used Penzey's)
  • 1 Tbs Kosher salt
  • 1 tsp sugar

Directions

  1. Saute the onion, celery and carrot over medium heat in a large pot until soft and lightly browned. About ten minutes. Add the garlic and saute for about a minute. Add all remaining ingredients and bring to boil. Partially cover and slowly simmer for about 1 1/2 hours. Taste for seasoning and adjust if necessary. Remove bay leaf. Allow the sauce to cool and puree in a blender for a smoother consistency if desired. The sauce freezes well.