Sugo di pomodoro all’emiliana

Name: Sugo di pomodoro all’emiliana (Emilian tomato sauce)
Yield: For 3–4 Helpings of Pasta
Cuisine: Emilian
Ingredients: 1 garlic clove; 1 celery stalk, chopped; 500 g/1 lb 2 oz fresh tomatoes, peeled and seeded, or 400 g/14 oz canned chopped tomatoes; 500 g/1 lb 2 oz fresh tomatoes, peeled and seeded, or 400 g/14 oz canned chopped tomatoes; 1 tsp sugar; 1 tbsp tomato purée (paste); salt and freshly ground black pepper; 125 ml/4 fl oz/½ cup red wine; 30 g/1 oz/2 tbsp unsalted butter; 1 small onion, chopped; 4 tbsp olive oil; salt and freshly ground black pepper; 2 tbsp chopped flat-leaf parsley

Emilian tomato sauce

Preparation info

For
3–4
Helpings of Pasta

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

While the Neapolitan tomato sauce is particularly good for spaghetti, this Emilian sauce is better with homemade pasta or short pasta, such as macaroni or penne.

Ingredients

30 g/1 oz/2 tbsp unsalted butter
4 tbsp

Europe
Italy
Emilia-Romagna
Sauce
Vegetarian
Gluten-free
Mediterranean

Method

Heat the butter and oil together in a saucepan. When hot, throw in the onion, celery and garlic and sauté them until soft, about 7–8 minutes.

Add the tomatoes (if you use canned tomatoes, discard some of the juice), the tomato purée, sugar, wine, salt and pepper and cook, uncovered, for about 45 minutes, stirring every now and then.

Blitz the sauce in a food processor and then a