Think of this recipe as a killer substitute for meat bolognese, one of my husband’s absolute favorite foods. Sugo is an Italian word meaning “juice” or “sauce.” I love how it sounds . . . “sugo” . . . I could say it over and over.
My friend Chris-anna (who is also my business partner) perfected this recipe. The key is in the chopping of all of the ingredients. You want to finely mince everything. That and cooking the onions for a really long time. Oh, and also the reduction for hours at the end.
What you end up with is this ridiculous, rich, thick yum-of-a-sauce. Perfect for layering between slices of grilled polenta or tossing with some whole wheat rigatoni or served on top of some crusty crostini. You really cannot go wrong with this sugo.
But you’ve gotta have the time to make it . . .
Show-Someone-You- Love-Them Vegetable Sugo
Cooking time: This dish takes hours and is great to make while you are either cooking other dishes.
This sauce is great served over baked polenta, pasta, gnocchi or ravioli.
What are you making this weekend?