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Sugo Finto (Tuscan Vegetable "Fake" Sauce)

Servings 2
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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.

Video

Notes

*Some variation of this recipe see a breadcrumb topping. I highly recommend you to make it while you sauce is cooking, I think it really complement this dish!!
Heat a drizzle of olive oil in a small pan over medium heat.
Add breadcrumbs and minced garlic, stirring frequently, until golden and crisp.
Remove from heat and mix in the lemon zest, a pinch of Italian herbs or chopped parsley, grated Parmesan cheese (or nutritional yeast, for a vegan option) and season with salt and pepper to taste.
Course: Main Course
Cuisine: Italian
Keyword: pasta, vegan, vegetables