Prep 30 mins
Cook 1 hr 10 mins
A reportedly authentic Roman sauce, but who knows?
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup finely chopped onion
- 2 sprigs fresh flat leaf parsley, leaves only, finely chopped
- 1⁄2 cup finely chopped carrot
- 1⁄2 cup finely chopped celery
- 1 -2 garlic clove, finely chopped
- 1⁄4 teaspoon crushed red pepper flakes
- 1 teaspoon sea salt (or to taste)
- 1⁄2 cup dry white wine
- 3 1⁄2 cups chopped canned tomatoes with juice
- 1 lb dried spaghetti
- freshly grated parmigiano-reggiano cheese or pecorino romano cheese
- Heat olive oil in a large saucepan with the onions, parsley, carrots, celery, garlic, red pepper flakes, and ½ teaspoon salt.
- Saute/stir over medium heat until the vegetables are very soft without allowing them to brown, 20-25 minutes.
- Add in the wine; increase heat and let the wine all but evaporate, stirring often.
- Add in the tomatoes and 1 cup water; cover, bring to a boil; then decrease heat to maintain a gentle simmer; cook 30 minutes.
- Puree the sauce with an immersion blender.
- Bring a large pot of water to a boil; add salt and spaghetti; cook, stirring often, until al dente.
- Drain spaghetti and transfer to a heated serving bowl into which you have ladled some of the sauce topped with a sprinkle of grated cheese.
- Top the spaghetti with more sauce and another sprinkling of cheese.
- The pasta should be well napped but not swimming in sauce; serve immediately.
- Pass extra sauce and cheese at the table.
In reality every Roman cook has their "sugo" recipe and none of them are identical... so this could well be one from one of the proud chef from the eternal city!! This is quite similar to the sugo recipe I use, though I prefer red wine to white, as it gives a richness and "depth" in its flavour, as well as the colour. One of the many simple and most tasty ways to enjoy our spaghetti!!