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    Home » Main course dishes

    Published: Feb 15, 2023 · Modified: Feb 15, 2023 by Katie Beck · 7 Comments

    Sugo (classic Italian tomato sauce)

    Sugo, marinara, red sauce, gravy, passata, pomodoro...the names are endless for classic Italian tomato sauce. And as someone who grew up in an Italian family, we have some pretty strong feelings about what is what. And this simple, classic recipe with just a few ingredients is an authentic and traditional italian tomato sauce - sugo.

    Closeup view of bowl of italian tomato sauce with basil leaves and crushed red pepper.

    Everyone should have a homemade Italian tomato sauce in their back pocket. From scratch is so much better tasting than store bought, and it comes to gether so fast with ingredients you already have on hand.

    This is my Italian family recipe. I very rarely share generational family recipes, not because they are necessarily secret (though my aunt and grandparents might jump out of their graves at this one), but because I don't have a measured out recipe. I was taught to cook by family and in cooking we never used measurements.

    But this sugo recipe is too good not to share, and I have decided to put more effort and focus on sharing family recipes here, and this is the perfect start.

    Jump to:
    • What is sugo?
    • Ingredients
    • Instructions
    • Ingredient swaps and variations
    • How to store
    • Top tip
    • Family Italian recipes
    • Sugo (classic Italian tomato sauce)
    • Community

    What is sugo?

    The literal translation from Italian is 'sauce.' It's Italian tomato or pomodoro sauce, made simply with tomatoes and few other ingredients. Everyone's is different with varying seasoning and additional ingredients. My recipe has only six main ingredients (plus salt), and really brings the flavor and natural sweetness of the tomatoes front and center.

    One thing to note - this is not passata. Passata is actually just pureed tomatoes, nothing else added.

    It is the base for so many great things, obvs spaghetti pomodoro, but also things like a lasagna base, for meatball subs, for chicken parm, sausage and peppers, even as a quick pizza sauce.

    Between this and my oven roasted tomato recipe, I always have a homemade sauce at the ready.

    What is the difference between sugo and ragu?

    Sugo is much more a sauce in the terms of it being more liquid. A ragu is more often chunkier with additional vegetables and many times with meat added to it. Similar because they both use tomatoes, ragu tastes less of tomatoes and more of everything else that you include. Definitely different.

    Closeup spoonful o tomato sauce with basil leaf

    Ingredients

    Six basic ingredients that are almost all pantry makes this recipe extra awesome. Here's what you need:

    bowl of olive oil and basil leaves
    Spoon of crushed red pepper, garlic cloves, spoon of salt.
    Can of whole tomatoes, tube of tomato paste and can of crushed tomatoes.
    • Garlic
    • Olive oil
    • Basil. Try to use fresh basil leaves (you can get them year round at every grocery store), but if not, use dried basil leaves.
    • Crushed red pepper
    • Tomato paste
    • Crushed canned tomatoes
    • Whole canned tomatoes
    • Salt

    Instructions

    There's like three steps to making sugo:

    • Gently cook the garlic in the olive oil for a few seconds to get it fragrant.
    • Add the crushed red pepper and tomato paste, and continue to cook for about five minutes. You want to cook the raw tomato flavor out of it and get it deepen in color a bit.
    • Finally add the canned crushed and whole tomatoes and place the whole basil leaves in and simmer for about 30 minutes until it reduces and thickens a bit.

    Ingredient swaps and variations

    While this sugo recipe is what I consider a classic Italian tomato sauce recipe, there is always room for adapting.

    • Add a little wine. This is something that was a family discussion for a long time. My aunt added red wine to everything, and my grandma added white wine to everything. Both were adamant about their choices (I mean there was serious swearing involved when I asked about this). I leave it out of this traditional recipe because I want it to be simple and truly full of tomato flavor, not really anything else. But by all means, add some wine, you won't be sorry!
    • Use onion instead of, or in addition to, garlic.
    • Use fresh tomatoes instead of canned. A great option in summer.
    Sugo on a spoon with basil above a bowl of the tomato sauce.

    How to store

    The great thing about this is that you can make multiple batches and freeze it, or can it in mason jars. I like to can it, myself. Here is a great article on how to do this.

    If you freeze, just make sure it is in a properly sealed freezer safe container or bag, and keep it for up to five months.

    In the fridge this will keep tightly covered for about one week.

    three jars of sugao Italian tomato sauce stacked on each other.

    Top tip

    Since sugo has so few ingredients, I think it is really important to choose quality everything. Use a nicer olive oil, and imported canned tomatoes if you can find them. Also use fresh garlic, NOT jarred, pre-minced garlic. A classic an authentic Italian tomato sauce should taste fresh and ture to all the ingredients.

    Family Italian recipes

    Try these authentic recipes from my Italian family to yours.

    • Ribollita - Tuscan bread and vegetable soup
    • Overhead shot of whole italian almond tart on a plate with a napkin.
      Italian almond tart
    • SLice of lemon ricotta cake with almond flour on a plate
      Lemon ricotta cake with almond flour
    • Panettone bread pudding with espresso chocolate sauce
    White bowl with sugo and basil, crushed red pepper in small bowl.

    Sugo (classic Italian tomato sauce)

    A simple sugo (classic italian tomato sauce) recipe with just a few ingredients is an authentic pomodoro style sauce that is easy to make.
    Print Recipe Pin Recipe Save to collection
    Prep Time: 5 minutes minutes
    Cook Time: 16 minutes minutes
    Course: Main Course
    Cuisine: Italian
    Keyword: italian tomato sauce, pomodoro, sugo
    Servings: 10 servings
    Author: Katie Beck

    Equipment

    • Sauce pan

    Ingredients

    • ¼ cup olive oil
    • 5 garlic cloves smashed and finely chopped
    • ¼ teaspoon crushed red pepper
    • 2 tablespoon tomato paste
    • 28 oz can crushed tomatoes
    • 28 oz can whole tomatoes
    • 2 tablespoon fresh basil

    Instructions

    • In a large sauce pan or Dutch oven heat up the olive oil over medium heat. Add the smashed, chopped garlic and sauté for about 30 seconds to get it fragrant. Add the tomato paste and crushed red pepper, and continue to cook about five minutes to brown the tomato paste a bit. Add both cans of tomatoes and simmer for at least 30 minutes, but up to an hour, on low. The sauce should reduce and thicken a bit.

    Notes

    Store in airtight containers in the fridge for a week, or freeze in a freezer safe container for up to five months.

    Nutrition

    Calories: 92kcal | Carbohydrates: 10g | Fat: 6g
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Corrine B. says

      February 17, 2023 at 10:37 am

      I have always wanted to make sauce instead of buy it. Def trying this out!

      Reply
    2. Marie F. says

      March 30, 2023 at 11:44 am

      5 stars
      I finally decided to try making a simple tomato sauce instead of purchasing a jar. This recipe was easy, and delicious. We made a big batch and had pasta one night and used it on meatball subs another night. Really great. Thank you.

      Reply
    3. Joel Brenner says

      April 02, 2023 at 9:01 am

      5 stars
      Super easy and made a great home made sauce for chicken parm. Thanks!

      Reply
    4. Sandy H says

      October 11, 2023 at 8:11 am

      5 stars
      Best way to use up my last summer tomatoes. great recipe

      Reply
    5. David says

      December 12, 2023 at 6:59 pm

      5 stars
      I use this recipe for cheese or meat ravioli, spaghetti, penne,shells. Any pasta really. I add clams for linguine. I use it for lasagna and chicken cacciatore. It's THE basis for my Italian dishes that require red sauce. It's super easy. I'm so glad I found it. Thank you Kate!

      Reply
    6. Jim Beck says

      December 10, 2024 at 3:30 pm

      5 stars
      The tomato sauce was so good. Your pics are beautiful.

      Reply
      • Katie Beck says

        December 13, 2024 at 11:47 am

        Thank you!

        Reply
    5 from 10 votes (5 ratings without comment)

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