Italian basic sauce - The tomatosugo
Updated: Jul 24
Have you ever thought that the ready-made tomato sauce from the jar should not really be magic? That's exactly how it was for me. So on a relaxing Saturday morning, I heated up some tomato sauce and literally bathed in it. For some students this seems ideal, yet it is not "haute cuisine". So I familiarized myself with the nutritional values and ingredients. Later in the day, I stumbled into a convenience store and braced myself for the perfect mixture. It took me exactly two semesters to create the perfect tomato sugo. Not only is this coherent, but it is also the base for many dishes (pizza, pasta, etc).
Ingredients
2 large onions
2 large carrots
4 garlic cloves crushed
4 strained/chopped tomatoes
5 tomatoes
5 slices of ginger
10cl red wine
Herbs (oregano, basil, thyme, rosemary)
Instructions
It should be noted at the outset that the sauce should never be overheated throughout the cooking process. First, add a generous knob of butter to the pot and heat slowly. Just before the butter takes on a nutty aroma, we add onions and carrots in chopped form. The ratio of onions to carrots should be 1:1. The natural sweetness of both components is the cornerstone of a good sugo. Sauté the onions over low heat. The garlic can then be added.
The onions should turn brown and the carrot gives a sweet smell. Then we extinguish this with some red wine and let it reduce for about three minutes. Chop the tomatoes and add the sliced ginger. Then add the strained tomatoes. Make sure that they are of high quality.
Allow to simmer on low heat for about an hour, stirring vigorously in between.
Now season and add the herbs. For this I use my own mixture of dried herbs. These come with me preferably from their own garden, because I know so where they come from. In the ratio (2:1:1:1) these are added to the sugo and cooked.
Finally, a little grated Parmesan is added and rounds off the flavor of the sugo perfectly. Feel free to adjust the ratio to your liking. Be careful! Nothing should burn. After three hours, the sauce should have reduced by a liter of water and you have your beloved Sugo!
Resumé
I use the sugo as a base for pizza and pasta dishes. It simmers on its own and I can adjust the sugo as needed. The best part is that it is worth the time and you can taste it in the finished tomato sugo! Remember, the more love you put into it, the better the taste!
The tools for this recipe
For this dish to turn out as intended, the right tools matter:
Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.
Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.
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FAQ
Can I make this tomato sugo without wine?
Yes, simply replace the red wine with a splash of balsamic vinegar and a bit of extra vegetable stock or water. You'll still get good depth from the slow-cooked onions, carrots, and herbs.
Why does the recipe include ginger in an Italian tomato sauce?
The ginger isn't traditional, but it adds a subtle warmth and slight sharpness that balances the sweetness of the tomatoes and carrots. If you prefer a classic flavor, you can leave it out.
Can I freeze the sugo for later?
Yes, this sauce freezes very well for up to 3 months in an airtight container. It's a great idea to make a double batch and freeze portions for quick weeknight pasta dinners.
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