Sugo Finto, which translates to “fake sauce,” is a classic from Tuscan cucina povera (peasant cuisine) that’s as simple as it is delicious. The name comes from the fact that this plant-based sauce mimics the hearty, meaty flavours of a traditional ragù—but without the meat.
Perfect for those celebrating Veganuary or looking for a budget-friendly, plant-based option, this sauce is a lovely addition to any pasta dish. It’s easy to make, flavourful, and full of seasonal vegetables—exactly what you need for a nourishing meal.
Simmered slowly with a touch of red wine, fresh herbs, and tomatoes, this sauce is a wonderful example of how simple ingredients can create rich, satisfying flavours.
Toss it with fusilli or your favourite pasta, and for an extra touch, top it with crispy garlic breadcrumbs—trust me, it elevates the dish!
Tips
- A lot of Italian recipes start with a “soffritto” — a flavourful base made from onions, carrots, and celery. The secret to making a perfect soffritto is to chop the vegetables all the same size, so they cook evenly and create a beautiful, balanced flavour.
- Deglazing with wine is a classic Italian way to add flavour to a dish. Don’t worry — the alcohol evaporates during cooking, leaving behind a rich, delicious taste!
Storage
Fridge: Let the sugo finto cool completely, then transfer it into an airtight container. It will keep well in the fridge for up to 4 days. You can also freeze it for up to 2 months — just defrost in the fridge overnight and reheat gently on the hob before serving.
Freezer: Sugo finto freezes beautifully up to 2 months, so it’s worth making a bigger batch to have a delicious homemade sauce ready whenever you need it! Just defrost in the fridge overnight and reheat gently on the hob before serving.
More Recipes With ‘Soffritto’ Base
- Authentic Bolognese RagùZuppa alla Garfagnina (Tuscan Spelt and Bean Soup)
- Lenticchie in Umido (Italian Lentil Stew)
- Zuppa alla Garfagnina (Tuscan Spelt and Bean Soup)
Sugo Finto (Tuscan Vegetable “Fake” Sauce)
Ingredients
- 1 yellow onion
- 1 carrot
- 1 celery stalk
- 400 g of tomato passata or chopped tomatoes
- 50 ml of red wine
- extra virgin olive oil
- salt and pepper to taste
- herbs: sage rosemary, bay leaves, thyme
- basil
- 180-200 g fusilli pasta
Optional topping
- crunchy topping to serve*
Instructions
- Finely chop the onion, carrot, and celery. Heat a generous drizzle of extra virgin olive oil in a pan and add the vegetables. Sauté over low heat until soft and fragrant.
- Increase the heat slightly and deglaze with red wine. Let the alcohol evaporate completely.
- Stir in the tomato passata with the vegetables. Add the herbs ( use a string to hold them together as we are going to remove this at the end). Mix well.
- Let the sauce simmer over low heat, stirring occasionally. Adjust with salt and pepper to taste. The longer it cooks, then better it gets!
- Toss freshly cooked pasta with the sauce.