Italian Basil Sugo (Sauce)
Serves up to 4, takes 10 minutes to prep and 2 hours to cook!
​
Cost Per Shop: $21.15 or $33.15 if you need to purchase olive oil.
Cost Per Serve: $6.60 (hard to say as this can be used in a variety of ways!)
​
This recipe is perfect to make when working from home! You will need a blender or Nutribullet. Watch Vincenzo's video here!
Ingredients
Soffrito (base of the sauce)
-
extra virgin olive oil
-
1 large or 2 small carrots
-
1-2 stalks of celery
-
1 medium onion
Other sauce ingredients
-
75-100g fresh basil
-
6 cans of peeled diced tomatoes (Italian brands are typically best)
Instructions
1. Roughly chop the soffrito ingredients and pop into a blender with 6-7 tbsp olive oil. Blend until you get a bright yellow colour. It should be a creamy puree. This is the base of the sauce.
2. This is a slow process on a low heat. Place a large pot on a low heat with a generous drizzle of olive oil. Add your soffrito mixture to the pan and cover with a lid. Cook for up to 20 minutes, checking every so often so it doesn't burn. It should transform into a bitty texture with a darker colour.
3. Now it is time to add the tomatoes! Also add 2 tsp salt, a crack of pepper, stir, and cover again with the lid. Cook for a further 1-1.5 hours on a low heat, stirring every now and then.​
3. Come back and remove the lid. Now we want to thicken the sauce. Cook for a further 30-45 mins without the lid on. We want the liquid to disappear - we want a thick, luxurious sauce.
​
4. Finally, rip and add the fresh basil and stir through. This is your sauce!
Say "No" to Food Waste!
TIP: Chop up any leftover celery or carrots into matchsticks and dip into any dip of choice - my fav is the classic kiwi onion dip!