RECIPE MAGIC!

TUSCAN SUGO FINTO

This is a sauce to keep in your kitchen repertoire — a Tuscan basic you’ll come back to again and again. And before you go thinking this is a "meatless sauce" think again. It's Sugo Finto, or "fake sauce", and a classic Tuscan ragù rooted in the humble, ingenious cucina povera cooking of Italy’s countryside. The name comes from the meat that never made it into the pot. In its place is the battuto, a chunkier, more rustic cousin of soffritto, the classic carrot–celery–onion base used in Italian ragùs. This is the perfect time to infuse your sauce with the ease of Tuscan Herb EVOO easily transforming a simple sauce into a sensational ragù in a flash. Serve with a substantial pasta like bucatini or rigatoni. 

INGREDIENTS:

  • 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 to dice onion, carrot, and celery. (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 uniform 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 tomatoe sauce, giving the sauce a ragù-like texture. Add a splash of water if it gets too dry.

When make the sauce for pasta, prepare according to package directions. When the pasta is almost al dente, using tongs, place in Sugo Finto sauce, preserving pasta water. Stir until all pasta is completely covered. Cook for a minute or two, adding pasta water for a creamier sauce. 

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