Nonna's Classic Sugo di Pomodoro

Nonna's Classic Sugo di Pomodoro (tomato based pasta sauce)

Everybody loves Nonna's sugo. (pasta sauce). But not everybody can replicate it. Yet, it's really simple. What is the key ingredient? Home-made passata. No need to panic if you don't make your own - Si Mangia passata is 100% made Nonna's Way. If you dont have a quality passata, we recommend you give making a sugo a miss.





Helpful hints
Nonna taught us to use seasonal, quality  local ingredients. For example; we recommend  a locally made fresh olive oil. Si Mangia only use Victorian olive oil as we produce a quality product. Olive oil is best fresh and often the imported ones aren't. Don't hold back with oil, in fact you know you have added enough oil when there is a ring of oil around the top of the sugo. Nonna's pearl of wisdom - olive oil gives taste 


Serves 6 

500 g pasta  (For dried pasta, we recommend Marchetti's Traditional Artisan Calabrian Pasta)   

1 x 720 ml Si Mangia passata

1/2 cup olive oil

1 small onion (not the Spanish variety) chopped

1/2 clove garlic (optional) chopped

1/4 cup continental parsley

1/2 small carrot thinly shredded

3 basil leaves (if in season) chopped or whole

Salt and pepper to taste

Heat oil in saucepan over medium flame. When warm add garlic, when hotter add onion, parsley and carrot. Cooking the garlic separate from the onion allows its flavour to release more powerfully. Allow all to cook away for at least 5 minutes or until the onion is translucent. This process is important as it allows all ingredients to release their distinct  flavours - if rushed your sugo will lack the richness of taste. 




 Then add the passata, basil (if in season) salt and pepper  to taste and allow to simmer for 20 to 30 minutes.               

Cook pasta to specifications on the packet, drain, leaving a little moisture then add to the sugo. Mix through on a low flame for 30 seconds. The pasta will absorb the flavour of the sugo, making for a tastier pasta experience. The pasta should not be swimming in the sugo, but instead should simply be coated with the sauce.