Sauces
Tomato sugo: the basic recipe
The difference between Salsa and Sugo is time: 60–90 minutes instead of 20, reduced by one third, until the oil settles orange on the surface.
Method
- Start the oil and garlic cold and warm them slowly until fragrant.
- Add the crushed tomatoes and season with salt.
- Simmer for 60–90 minutes over the lowest heat, half covered, stirring occasionally.
- Reduce by about a third: the water evaporates, sugar and acidity concentrate, and the colour turns from light red to a rich deep red.
- The sugo is ready at the oil sign: the olive oil separates slightly orange on the surface.
Minnelea products for this recipe
The preserves used in this recipe.
Sugo comes from succo, juice: the best that can be drawn from the ingredient. When serving, less is more - 100–120 g Sugo for 100 g pasta, concentration does the work. And Sugo is not only for pasta: it is the base for Parmigiana, Polpette al Sugo and every lasagna.