Sugo di pomodoro ricco

Name: Sugo di pomodoro ricco (Rich Tomato Sauce)
Yield: Makes about 3 cups
Cuisine: Italy
Ingredients: Salt and freshly ground black pepper; ½ yellow onion, chopped; 3 tablespoons unsalted butter (optional); ½ cup dry white wine; 1 can (28 ounces) plum tomatoes with juice, coarsely chopped; 1 celery stalk, chopped; 1 clove garlic, minced (optional); ¼ cup chopped fresh flat-leaf parsley; 1 carrot, peeled and chopped; 3 tablespoons olive oil; 5 large fresh basil leaves, chopped (optional)

Rich Tomato Sauce

Preparation info

Makes about
3 cups

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

I could fill a chapter with tomato sauce recipes. This one is all-purpose, good both for pasta and for cooking in general. It is sometimes called sugo finto, or “false sauce,” because the chopped vegetables give it the texture of a meat sauce.

Ingredients

3 tablespoons olive oil
1 carrot, peeled and chopped
1 celery stalk, chopped

Europe
Italy
Sauce
Vegan
Gluten-free
Mediterranean

Method

In a large saucepan, heat the olive oil over medium heat. Add the carrot, celery, onion, garlic (if using), parsley, and basil (if using) and season with salt and pepper. Sauté until the vegetables are pale gold, about 12 minutes. Add the wine and cook until it evaporates, about 5 minutes. Add the tomatoes with their juice, stir well, and simmer gently, uncovered, until thickened, about 40 minu