Slow Cooked Sugo

    Slow Cooked Sugo

    25saves
    3hr30min


    21 people made this

    About this recipe: This sugo, Italian for "sauce", is just like my grandmum's, who came from Italy. Perfect for serving a crowd, or freeze leftovers to have on hand whenever you need a delicious homemade pasta sauce.

    Ingredients
    Serves: 80 

    • 250g (9 oz) spicy Italian sausage
    • 1 large onion, diced
    • 20 cloves garlic
    • 100ml (4 fl oz) olive oil
    • 1 tablespoon dried crushed chillies
    • 3 tablespoons dried oregano
    • handful chopped fresh basil
    • 4 (700g) jars passata
    • 8 (400g) tins whole plum tomatoes
    • 1/3 bottle red wine

    Method
    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. In a medium frying pan, cook sausages over medium heat until juices run clear. Drain, and finely dice. Set aside.
    2. In large stockpot over medium heat, sauté onion, garlic and crushed chillies in olive oil until golden brown. Stir in sausage, half the oregano and half the basil, and cook 10 minutes. Stir in the passata and tomatoes, increase the heat to high and bring to the boil.
    3. Stir in the remaining oregano and basil, reduce heat to low, and simmer 90 minutes, stirring occasionally.
    4. Pour in the red wine, and with a hand held mixer, carefully blend the sauce in the pot until the tomatoes have been chopped into small pieces and the sauce is thick and chunky. Serve.

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    Reviews (5)

    by
    3

    Took shortcuts. My whole family loved this sauce. Even the picky 5 year old who only eats his spaghetti with butter asked for some of this because it smelled so good, and ate every bite. I cooked mine in my slow cooker for 24 hours, which made it very easy. It freezes very well, and makes three meals worth of sauce for our family. - 15 Sep 2008

    by
    0

    Altered ingredient amounts. With a couple of minor adjustments, this is excellent. With this quantity of garlic, I think slow cooking for much longer than 90 minutes is essential. Otherwise there is a lingering garlic harshness which mellows and becomes a great undertone after about three hours. I also would use far more onion......onions are full of sugar, and also add a nice chunkiness. I'd use four or five times the onion, sauteed until translucent. - 15 Sep 2008

    by
    0

    Need just a little sugar added to the mix. Other than that it is a good sauce. Freezes well and tastes better the next day. - 15 Sep 2008

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