Sugo Finto (Tomato Sauce)

From Caroline Marsh (’14)


1 pound of carrots
1 pound of celery
1 pound of onions
1 ½ pound ripe tomatoes (or good canned tomatoes, drained and chopped)
4 cloves of garlic
A few leaves of basil or dry oregano
Bottle of good red wine
Salt, pepper
Olive Oil


Skin the tomatoes and chop them. Reserve.

Chop the other vegetables and herbs very finely, with a mezzaluna or food processor.

Cook the vegetables slowly in a good cupful of olive oil until soft.

Gradually add red wine, allowing each half-cupful to evaporate before you add the next.

Add the chopped tomatoes and allow to cook on a low flame for 20-30 minutes, until you have a thick sauce.

Add plenty of salt and pepper.