Coste al Sugo

Celery in Tomato Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Celery and onion, which, along with carrot, are the constituent ingredients of the French mirepoix, are equally popular in Italian cooking as in French, forming the background flavouring for many savoury dishes. Stocks, stews, soups and sauces almost always contain celery, and in the south the leaves are often added for extra flavour, much as a herb might be.


  • 1 head of white celery, separated into sticks, leaves reserved
  • 45 ml/3 tbsp olive oil
  • 3 garlic cloves, chopped
  • 1 onion, chopped
  • 2 x 400 g/14 oz cans plum tomatoes, drained and strained
  • sea salt and ground black pepper


  1. Using a sharp knife, trim the celery sticks, removing any tough strings. Cut into chunks and place in a bowl. Chop the leaves finely; set them aside in a separate bowl.

  2. Heat the olive oil in a large pan and add the garlic and onion. Cook for 6-8 minutes, until the onion has almost softened but not browned.

  3. Stir in the prepared celery chunks. Cook for 5 minutes. Pour in the tomatoes, stir and season to taste. Cover the pan and simmer the mixture for about 15 minutes or until the celery is soft.

  4. Stir in the chopped celery leaves, spoon the mixture into a heated dish and serve it hot or warm.