• Sunday Sugo Rosso (Red Sauce)

    1 vote
    Sunday Sugo Rosso (Red Sauce)
    Prep: 15 min Cook: 90 min Servings: 6
    by Bob Vincent
    126 recipes
    This recipe is adapted from one in Jeff Smith's book The Frugal Gourmet Cooks Three Ancient Cuisines published in 1989. I modified it a bit to make a richer sauce with more tomato flavor. The original contained much more chicken stock and did not include tomato sauce. I also included some additional spices. I used canned San Marzano tomatoes. They aren't cheap. Though any canned plum tomatoes will work; San Marzano do have great flavor. This goes well with anything Italian. The sauce freezes very well. After simmering the sauce will be slightly chunky. I elected to puree it in a blender for a smoother consistency.


    • 28 oz canned tomatoes
    • 3 oz tomato paste
    • 1 1/2 cup chicken stock
    • 1 cup red wine (I used a Rosso Super Tuscan blend)
    • 8 oz tomato sauce
    • 2 Tbs olive oil
    • 1 ea onion, minced
    • 6 cloves garlic, pressed and creamed
    • 1 rib celery, minced
    • 1 carrot, minced
    • 1/4 cup parsley, minced
    • 1/4 tsp crushed red pepper
    • 1 ea bay leaf
    • 1 tsp garlic pepper
    • 1 1/2 tsp dried Italian seasoning
    • 1 1/2 tsp dried basil
    • 1 1/2 tsp Italian Sausage seasoning (I used Penzey's)
    • 1 Tbs Kosher salt
    • 1 tsp sugar


    1. Saute the onion, celery and carrot over medium heat in a large pot until soft and lightly browned. About ten minutes. Add the garlic and saute for about a minute. Add all remaining ingredients and bring to boil. Partially cover and slowly simmer for about 1 1/2 hours. Taste for seasoning and adjust if necessary. Remove bay leaf. Allow the sauce to cool and puree in a blender for a smoother consistency if desired. The sauce freezes well.

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