Bagnet Ross (Piedmontese Tomato Sauce)

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READY IN: 1hr 55mins
Recipe by Member #610488

Speciality of the Restaurante Cuculo, Torino, Piemonte, Italia as noted on the clipping in my grandmother's recipe box.

Ingredients Nutrition


  1. Boil the tomatoes for a minute to peel them better.
  2. Clean and wash parsley and celery.
  3. Chop finely the tomato pulp, celery and parsley.
  4. Pour the chopped vegetables in a pan together with the mustard and vinegar.
  5. Season to taste with salt, stir with a wooden spoon and cook, half-covered, for at least 90 minutes over a very low heat.
  6. At the end purée all the cooked vegetables or blend them.

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