Triestina Sauce

Preparation info
  • Makes about

    6 cups

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

You know, you don’t have to make cioppino to enjoy this sauce. It is totally satisfying on pasta, with or without clams, or spooned over simple poached or broiled fish.


  • ½ cup olive oil
  • 3 cups chopped onions
  • 1 cup


Heat the olive oil in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the celery, garlic, bay leaves, thyme, red pepper flakes, and fennel. Reduce the heat to low and cook 5 minutes more. Stir in the tomatoes, fish fumet, wine, tomato puree, and vinegar; simmer uncovered about 10 minutes. Season to taste with salt and pepper.