Fake Meat Sauce

Sugo Finto

Preparation info
  • Makes Enough for

    1¼ lb

    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

A legacy of Ancient Roman cuisine, when only the very rich could afford meat, this recipe uses the fat from ham to give the sauce some richness.


  • ½ onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped


Fry the chopped vegetables and parsley with the ham fat until the onion is transparent and soft. Add the diluted tomato purée, season and stir. Simmer for about 30 minutes, or until the fat begins to separate from the sauce. Use hot as required.