Tomato and Basil Sugo Recipe

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Tomato and Basil Sugo Recipe
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• Sugo The traditional Italian pasta sauce for any
  occasion
• This recipe is so simple that youll want to make
  it again and again. And as the preparation time
  is short, whipping up a big batch at once makes
  sense you can then freeze some for later.
• The sauce is delicious on pasta, zucchini
  noodles, and homemade cannelloni. It makes a
  wonderful base for pizza too!
• When I was young my mum made Sugo on repeat. It
  was the first recipe I learned to cook. And
  there was always a container or two in the
  freezer for those nights when mum and dad were
  working. My siblings and I would boil up some
  pasta, take the sauce from the freezer, and
  dinner was done!

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• Working with a few basic ingredients, all you
  need to make this pasta sauce is a bottle of good
  quality to passata, one onion, fresh basil, extra
  virgin olive oil, and salt. I cant stress
  enough how important the quality of ingredients
  is for this dish. As its just a few
  ingredients, make sure the passata is a good
  quality Italian one with no added salt or herbs.
  I love to use the brand Mutti. Use extra virgin,
  full bodied olive oil (no light oils), and be
  generous with your fresh basil.
• The trick to building incredible flavour, is to
  slowly cook the onion, caramelizing it in the
  olive oil until its golden brown. Dont add
  your passata until your onion has caramelized.
  This dish, whilst simple, requires patience.

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• The best onion to use is brown ideally not red
  onion, a bottle of good quality tomato passata.
  Avoid a brand that has added salt and herbs. Two
  tablespoons extra virgin olive oil a bold, good
  quality olive oil is essential, ten or twelve
  fresh basil leaves. Using fresh instead of dried
  basil builds much better flavour. And finally a
  teaspoon salt Himalayan or a pinch of pure sea
  salt works wonders.

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• Prep time 5 minutes
• Cook time 25 minutes
• Total time 30 minutes
• Serves 1 bottle of passata

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• Ingredients
• 1 brown onion best onion to use is brown
  ideally not red onion
• 1 bottle good quality tomato passata my
  favourite brand is Mutti. Avoid a brand that has
  added salt and herbs.
• 2 tablespoons extra virgin olive oil a bold,
  good quality olive oil is essential here
• 10 12 fresh basil leaves fresh not dried
  basil builds much better flavour
• 1 teaspoon salt Himalayan or a pure sea salt
  works wonders

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• Method
• Chop onion into large chunks.
• Heat olive oil in a saucepan and then fry off the
  onion, stirring constantly, until the onion is
  lovely and brown all over and has caramelised.
• Once cooked, turn down heat, pour in entire
  bottle of passata, add basil leave and salt and
  stir.
• Cook sauce for about 30 minutes on medium heat so
  it simmers slowly.
• Once cooled down blend till super smooth.
• Enjoy over your favourite pasta sauce as a sauce
  for your lasagne or cannelloni

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• Equipment you Need
• Chopping Board
• Sharp knife
• Saucepan
• There are two ways to make this sauce.
  Traditionally, my mum taught me to caramelize the
  onion whole, cook the tomato sugo with the onion
  whole and then remove it once the sauce is
  cooked. I always thought this was the
  traditional way to make it, but recently found
  out that it was actually because my dad didnt
  like eating onion he only liked the flavour of
  it. If this sounds like you, thenfollow this
  method.

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• Otherwise follow my method below where we blend
  the sauce with the onion, creating a creamier
  sauce and enjoying the entire onion.
• The first is to chop the onion into large chunks.
  Then heat olive oil in a saucepan, fry off the
  onion, occasionally stirring, until the onion is
  lovely and brown all over and has caramelized.
  Add the basil leaves and cook about 30 seconds.
  Then turn down the heat, pour in the entire
  bottle of passata, add salt and stir. Cook the
  sauce for about 30 minutes on medium heat so it
  simmers slowly. Once cooled, down blend until
  super smooth. Enjoy over your favourite pasta
  sauce, as a sauce for your lasagne or cannelloni

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• Variations to this classic pasta sauce
• If youre looking to up the vegetable content in
  this sauce check out our variation to this sauce.
  I sneak in carrots and zucchini and then blend
  them all together. Makes a great sauce for the
  kids with those added vegetables. Check out the
  recipe HERE
• Using the same quality olive oil and passata add
  garlic to this sauce for a rich flavour.
• You can also spice it up with a bit of heat by
  adding freshly chopped Birdseye chili. This small
  red pepper is a staple in many cuisines, and it
  brings a unique flavor to any dish.

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• For a light tomato sauce, use crushed tomatoes
  instead of passata. This will give your sauce a
  lighter texture and less bold tomato flavor.
• If youre looking for an even lighter version, we
  recommend using fresh Roma tomatoes. To make
  this variation, blend about a kilo of tomatoes
  Follow the same recipe above using your fresh
  tomato blend instead of passata.
• You can also fry up some mushrooms with garlic
  and add to the tomato sauce. Make some
  plant-based meatballs with legumes, sauté them,
  and add them to the sauce once cooked.
• And for the non-vegetarians, you can add any
  meat-based meatballs to this sauce.

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• The best part about making your own pasta sauce
  is that you have complete control over the
  ingredients. Many pasta sauces from the
  supermarket have added sugar (totally
  unnecessary) and other preservatives. This is
  completely whole and you can control the amount
  of olive oil and salt you use to adjust it to
  your dietary requirements. The sauce on its own
  lacks protein, so if you are looking for a
  complete protein meal then pair this sauce with a
  protein-based pasta. There are so many
  legume-based pastas at the supermarkets.

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• Frequently Asked Questions
• How much does the recipe make?
• If you use one bottle of passata, this will make
  enough for a saucy bowl of pasta for 4 6
  people. Depending on how many grams per person
  you enjoy, but most definitely 500 grams of pasta
  will soak up this yummy sauce
• Can you store them in the freezer?
• Yes this sauce freezes perfectly. I usually
  portion the sauce out so its enough for two
  people. That way if I just want to whip up a
  quick pasta for my two kids its all portioned
  out. The best way is to freeze in a zip lock
  bag. That way if you need to defrost it quickly
  you can pop the zip lock bag of sauce in bowl of
  hot water for 5 0 10 minutes.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/