False Sauce

Sugo Finto

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 1 kg/ lb tomatoes, they must be very ripe, peeled, seeded and roughly chopped
  • 100 g/ oz streaky bacon, diced
  • 1 stalk of celery, finely diced
  • 1 carrot, finely diced
  • ½ onion, finely diced
  • 1 clove garlic, finely chopped
  • 1 glass dry white wine
  • 1 tablespoon finely chopped parsley
  • 1 generous pinch marjoram
  • salt and freshly ground black pepper
  • extra-virgin olive oil


    In 2 tablespoons of olive oil, fry the bacon with the celery, carrot, onion and garlic and fry until the onion is golden. Add the wine and reduce it briskly over a high flame by two-thirds. Lower the heat, add the tomatoes, and the parsley, marjoram, salt and pepper. Leave the sauce to cook gently for 45 minutes. Pass the sauce through a sieve and serve with salsicce marchigiane. This sauce is also good on pasta, in which case do not sieve it.