RECIPE MAGIC!

BUCATINI SUGO FINTO

Bucatini — the thick, hollow spaghetti that twirls like a dream — is the perfect partner for Sugo Finto, Tuscany’s time-honoured “fake” ragù. Instead of meat, the sauce builds its richness from a battuto of onion, carrot, and celery slowly cooked down, then lifted with tomatoes and Tuscan Herb EVOO. The hollow core of the bucatini fills with sauce inside and out, giving every bite the hearty depth of a classic ragù in a lighter, quicker form.

INGREDIENTS:

  • 1 454g package bucatini
  • 1 large onion, peeled, trimmed, diced 1/4-inch
  • 2 medium carrots, peeled, diced 1/4-inch
  • 2 celery stalks, trimmed, diced 1/4-inch
  • 1 cup fresh parsley leaves, diced
  • 1 tbsp high quality tomato paste (tube-style preferred)
  • 1/4 cup Tuscan Herb EVOO
  • 1 tbsp Garlic EVOO (or 1 finely chopped fresh clove)
  • 1 tsp sugar (optional)
  • 2 cups Passata or our Essential Smooth Tomato Sauce
  • 1 tsp salt
  • Freshly ground black pepper, to taste
  • Fresh parsley, thick stems trimmed, chopped (for garnish)
  • Grated Parmesan, to serve

DIRECTIONS:

Prepare the battuto: Using a chef’s knife dice onion, carrots, and celerys. (If using a food processor, pulse carrots and celery first, then onion, to avoid turning the mixture mushy. The battuto should never resemble a purée.) Even though it takes a bit of time, dicing by hand is best. The goal is to have vegetables in small pieces, with a gentle bite, preserving the texture of “meat.”

Heat the Tuscan Herb and Garlic EVOOs in a Dutch oven or large pot over medium heat. Add the battuto and cook slowly, stirring often, until soft, golden, and jammy, about 10 to 15 minutes. Stir in tomato paste and cook 2 minutes more.

Add passata, salt, and pepper. Bring to a gentle simmer and cook uncovered, stirring occasionally, until the sauce is thick and rich, 15–20 minutes. The vegetables should soften and merge with the tomato sauce, giving the sauce a ragù-like texture. Add a splash of water if it gets too dry.

Meanwhile, cook bucatini in salted water according to package directions until barely al dente. Reserve 1 cup pasta water. Add drained pasta to the sauce. Toss to coat, adding 1/2 cup pasta water to help the sauce cling. Cook 2–3 minutes more, adding extra pasta water if needed for a creamier consistency.

Serve topped with grated Parmesan, parsley, and a final drizzle of fresh EVOO — just as they do in the hills of Tuscany.