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TOMATO SAUCE – SUGO – SALSA – Sugo, Salsa, Tomato sauce or even gravy (if you use this name) is the basis of many Italian pasta dishes and more. It requires few ingredients and it should be very simple to prepare if you follow some basic rules. Once you master this simple sauce you can go on to make more complex sauces like Ragù or Pizzaiola and many other pasta dishes.
How to make The Perfect Tomato sauce or Sugo Ingredient (Serves four)
- 2 tins of peeled/chopped tomatoes 400 gr. /14 oz each 1 or 2 tbsp of tomato paste if required
- 4 tbsp EV Olive oil
- 1 small onion
- 4 fresh basil leaves + extra for decoration
- Salt to season
If you want to make spaghetti with Tomato sauce for 4 people Spaghetti 350 gr./ 12.5 oz 4 tbsp of grated Parmigiano Reggiano
Chop the onion first. Pour the EV Olive oil in a shallow pan over a low medium heat and wait for a couple of minutes until very warm Add the chopped onion and on a low heat wait until golden and soft. Keep stirring as you do not want to burn the onion. Add the tomatoes and break them with a wooden spoon. Rinse the tin with 3 or 4 tbsp of water to collect all the tomato juice (don’t waste it!) and pour the resulting mix in the pan. If the sugo is too loose add 1 or 2 tbsp of tomato paste. Cook for at least 20 minutes or half an hour. The longer the better. Add a little bit of water at a time if the sauce becomes too dry. Don’t allow the Sugo to stick to the pan! You can decide the density you prefer and this varies according to the dish you are preparing. I made a simple bowl of spaghetti and I preferred my sugo a bit dense. A few minutes before the end, season and add the basil leaves that you tear with your fingers. Sugo is ready
Post Scriptum I couldn’t resist and I made a bowl of spaghetti with sugo and sprinkled on top a lot of Parmigiano Reggiano and a basil leaf on top to decorate: my comfort food. Buon appetito