Delicious Tuscan Sugo

I’ve been experimenting with some more Mediterranean recipes lately. Here’s a good one – it’s a basic tomato sauce over pasta, but with fresh ingredients slowly mixed together, it really takes this to a much higher level than the usual canned sauce I normally pour over noodles.


Tuscan Sugo

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1/4 cup minced flat-leaf parsley

1 celery stalk, finely chopped (okay, I’ll admit it, I didn’t have any celery so left this out!)

1 small carrot, peeled and finely chopped

3 tbsp olive oil

1/4 pound ground lean pork

1/3 cup dry white wine

1 28-oz can tomatoes

sea salt and freshly ground black pepper

1 small bunch of basil, slivered

1 1/2 pounds of long flat pasta

1/2 cup freshly grated parmigiano reggiano cheese


Saute the onion, garlic, parsley, celery, and carrot in the olive oil over medium heat, until the vegetables are soft but not brown, 10-15 minutes. Add the ground meat, raise the heat slightly and cook the meat until they have lost all trace of rosiness, about 10 minutes.Sugo3

Pour in the wine and bring to a boil. Turn down the heat and let the wine cook off until just a few tbsps are left in the pan, 5-10 minutes. Then turn the can of tomatoes, juice and all, into the pan and raise heat again. As you cook, chop tomatoes with wooden spoon until almost reduced to a puree, about 20 minutes. Add salt and pepper for seasoning. Stir in slivered basil.

Prepare the pasta in salted water. Once cooked and drained, immediately dress with sauce and sprinkle with cheese over top.Sugo4

Word of the day:

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