Sugo Negretto

Beef and Onion Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Fred Plotkin

Published 1997

  • About

Method

This sauce is the by-product of the preparation of Manzo Negretto. It is the perfect condiment for thick tubular pasta such as rigatoni, and should be topped with freshly grated Parmigiano-Reggiano, and perhaps a few grindings of fresh black pepper