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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