Sugo Finto (vegetable sauce)
Sugo Finto is a traditional Tuscan sauce that uses hearty vegetables instead of meat. The vegetables are simmered with tomatoes, red wine and delicious herbs to create a flavour-packed sauce that's perfect served with pasta.
Servings: 4 - 6 servings
Ingredients
- 3 carrots
- 3 celery stalks
- 3 brown onions
- 1 garlic clove peeled and kept whole
- 1 sprig rosemary
- 1 sprig sage leaves (about 5-6 leaves)
- 1 bay leaf
- ⅓ cup (80ml) Italian red wine
- 1 tablespoon tomato paste concentrate
- 6 sun dried tomatoes jarred in oil
- 14 oz (400g) canned peeled plum tomatoes (we used Mutti Pelati)
- 2 cups (500ml) vegetable stock
- Olive oil
- Salt
For serving
- 1 lb (450g) dried pasta (we used rigatoni)
- Pecorino Romano or Parmigiano Reggiano for grating on top
Instructions
- Finely chop the carrot, celery and onion and peel the whole garlic clove.
- Add around 2-3 tablespoons of olive oil to a large pan on a medium-low heat. Add the vegetables, whole garlic clove, rosemary sprig, sage leaves and bay leaf with a good pinch of salt. Saute the veg slowly until soft but not browned. This step takes around 30 minutes, stir the vegetables every so often so they don’t catch on the pan.
- Once the vegetables have softened, add the red wine and let it simmer and reduce for 1-2 minutes whilst stirring.
- Next, add the chopped sun-dried tomatoes and the tomato paste and stir it into the vegetables.
- Add the canned tomatoes and vegetable stock breaking the tomatoes up with the side of a wooden spoon. Bring the sauce to a simmer and let it simmer gently for 30 minutes until reduced and thickened.
- After 30 minutes you can taste the sauce and if you'd like the vegetables to have a softer texture continue to simmer it for another 10-15 minutes. Add a little extra water or stock if the sauce reduces too much. Add more salt to taste at the end.
- Note: when the sauce is done you can remove the whole garlic clove, bay leaf and the herb stalks.
For serving
- Bring a large pot of water to a boil and salt it well. Cook your pasta until al dente.
- Add your pasta to the sauce using a slotted spoon and toss to combine in the sauce. Serve in bowls topped with freshly grated cheese on top.
Notes
- Prep in advance - the sauce tastes even better the next day so is great for prepping in advance. Alternatively, you can chop all the veg in advance and keep them in the fridge or freezer to speed things up.
- Leftovers and storage - the sauce will keep well in the fridge for up to 3 days and can be reheated on the stovetop. Add a splash of water to loosen the sauce if needed.
- Freezing - you can freeze the sauce for up to 3 months.
- Alcohol - when I'm making this for my toddler I leave out the wine and it's still really delicious. Just skip that step if you'd rather not add it.
- Nutrition - The estimated nutrition values include the sauce and pasta.
Nutrition
Calories: 526kcal | Carbohydrates: 105g | Protein: 18g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 558mg | Potassium: 935mg | Fiber: 8g | Sugar: 14g | Vitamin A: 8827IU | Vitamin C: 25mg | Calcium: 78mg | Iron: 3mg
