- Prep
- 25 min
- Cook
- 60 min
- Total time
- 85 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 525 kcal
Quick summary
“This classic sugo finto of Tuscan cuisine reinvents the concept of traditional ragù by slowly cooking a meticulous soffritto of onion, carrot, and celery in olive oil, deglazed with red wine and sweet peeled tomatoes. A rustic and full-bodied sauce that tricks the senses without containing meat.”
What you need to know
- O corte uniforme e minucioso dos vegetais do soffritto é a base técnica que confere textura similar à carne moída
- A deglaçagem com vinho tinto seco carameliza os açúcares dos vegetais aportando cor escura e profundidade
- O cozimento brando por 60 minutos apura a acidez dos tomates pelados transformando o molho em um creme espesso
Ingredients
Main
- tablespoons Extra Virgin Olive Oil
- medium unit, finely chopped Cebola
- cloves, minced Garlic
- medium unit, finely chopped Cenoura
- stalk, finely chopped Celery
- cup Dry Red Wine
- grams (1 large can) Peeled and Chopped Tomatoes (or Passata)
- tablespoon Tomato Paste
- sprig Fresh Rosemary
- taste Salt
- taste Freshly Ground Black Pepper
- cup (if necessary) Hot Water or Vegetable Broth
- grams Dry Pasta (Pappardelle, Tagliatelle, or Penne)
- to finish Fresh Basil
- for serving Parmigiano Reggiano Cheese
Instructions
Principal
- Prepare the Soffritto: In a heavy-bottomed pan, add the olive oil and heat over medium heat. Add the chopped onion and sauté until translucent, for about 5-7 minutes. It is crucial to cook the onion slowly to release its sweetness.
- Add the Aromatics: Add the minced garlic, carrot, and finely chopped celery. Sauté for another 8-10 minutes, stirring occasionally, until the vegetables are soft and fragrant. The professional technique is to allow the flavors to develop gradually at this stage.
- Deglaze with Wine: Pour the dry red wine into the pan and increase the heat, scraping the bottom of the pan with a wooden spoon. Let the alcohol evaporate completely, which takes about 2-3 minutes. This process adds a complex layer of flavor to the sauce.
- Incorporate the Tomato: Add the crushed peeled tomatoes, the tomato paste, and the sprig of rosemary. Stir well to combine all ingredients. Season with salt and black pepper to taste at this moment.
- Slow Cooking: Reduce heat to low, cover the pan, and cook for at least 45-60 minutes. The secret of this recipe is to allow the ragù to bubble gently, developing deep flavors. Stir occasionally and, if necessary, add a little hot water or vegetable broth.
- Finish the Sauce: After the cooking time, remove the rosemary sprig. Prove e ajuste os temperos, se necessário. If you prefer a smoother texture, use an immersion blender to puree some of the vegetables. A rich and dense sauce is the ultimate goal.
- Cook the Pasta: While the sauce finishes cooking, cook your favorite pasta in boiling salted water, following the package instructions until al dente. Reserve a ladle of the pasta cooking water before draining it.
- Assemble the Dish: Transfer the drained pasta directly to the sauce pan. Add a little of the pasta cooking water, if necessary, to help emulsify the sauce and coat the pasta. Mix well for 1-2 minutes over low heat.
- Serve: Serve immediately, finishing with a drizzle of fresh extra virgin olive oil, basil leaves, and a generous portion of grated Parmigiano Reggiano cheese. Enjoy the simplicity and richness of this authentic Tuscan dish.
Chef's tips
- Pique a cenoura, o salsão e a cebola em cubos mínimos com a faca em vez de bater no processador para não soltar água
- Deixe o vinho tinto reduzir quase que totalmente antes de colocar o extrato e os tomates pelados na panela pesada
- Cozinhe a massa seca em água abundante e salgada até ficar al dente, misturando direto na frigideira com o molho
Variations
- Acrescente 1 xícara de cogumelos secos (funghi porcini) hidratados e picados ao soffritto para intensificar o umami
- Incorpore uma pitada de pimenta calabresa seca e folhas frescas de sálvia para um toque rústico de outono
- Adicione lentilhas marrons cozidas al dente nos minutos finais para elevar significativamente o aporte proteico
Substitutions
- Os tomates pelados em lata podem ser substituídos por passata rústica de tomate italiano ou tomates maduros sem pele
- O vinho tinto seco pode ser substituído por vinho branco seco toscano ou 1 colher de vinagre balsâmico com caldo
- A massa pappardelle pode ser trocada por tagliatelle, rigatoni, penne ou polenta mole de milho
How to store
Store the finished sauce in a closed container in the refrigerator for up to 5 days. Like all Tuscan slow-cooked sauces, the aromas of the vegetables integrate and the flavor becomes even more full-bodied and balanced the next day.
Can it be frozen?
Freeze the sauce without the pasta in airtight glass jars or freezer bags for up to 90 days in the freezer. To consume, thaw in the refrigerator and heat over low heat before wrapping in the freshly cooked dough.
What to serve with
Accompanies perfectly fresh long pasta, slices of unsalted Tuscan bread heated on the grill, and freshly grated parmesan cheese. To drink, pair with a glass of Italian Chianti Classico or Sangiovese red wine.
Frequently asked questions
Why is the recipe called "sugo finto" (fake sauce)?
It is called fake sauce in Tuscany because it uses the technique and vegetables of the traditional ragù, but without meat, being economical and rich.
How to break the acidity of tomato sauce without using refined sugar?
The long cooking and the presence of grated carrot well sautéed in the soffritto already balance the natural acidity of the peeled tomato.
Should fresh rosemary stay in the sauce the whole time?
Yes, cook the whole sprig together with the tomatoes to flavor and remove before mixing the pasta so as not to release hard leaves.
Can I use regular olive oil instead of extra virgin olive oil?
Extra virgin olive oil is a central ingredient of Tuscan cuisine; using it sautés the vegetables with an unmistakable fruity flavor.
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