Best 3 Sugos Menu Recipes

SARDINIAN SUGO

Steps:

• Bring a large pot of water to a boil over medium heat. For dry pasta, cook to al dente, for fresh, wait until sugo is ready before you cook the pasta as it only takes 2 to 3 minutes. Salt the boiling water liberally before cooking either form of pasta.
• Heat the stock and saffron over medium heat in a sauce pot and reduce by about half, about 15 minutes.
• While the stock infuses and water comes to boil, heat a large deep skillet with extra-virgin olive oil, a couple turns of the pan, over medium heat. Add the fennel seeds and toast for 1 minute. Add the meat, raise the heat to medium-high and season the meat with salt and pepper, to taste. Stir in the sage, red pepper flakes and paprika. When the meat is brown, add the garlic and the onions and cook together a few minutes more to soften the onions. Add tomatoes and crush, then bring the sauce to a bubble, reduce the heat and simmer until the sauce thickens, about 15 minutes. Stir in a few leaves of torn basil.
• When the pasta of choice is ready, add the infused stock to the sauce. Toss in the drained pasta and serve in shallow bowls with crusty bread and lots of pecorino cheese.

HOMEMADE BEEF SUGO

Steps:

• fry off the onions, carrots, celery garlic with the sage rosemary and pancetta for about 7-10 minutes in a bit of olive oil, season the beef and add to the pan making sure it covers the whole of the pan and DO NOT STIR. let it cook through first if not if will boil. Once it has cooked through you can mix it up. stir regularly for 5-10 minutes.
• now add the wine and let it reduce down to almost nothing. then add the tomato paste and let it cook a little. You can now add the pasata stock and water. mix through, and turn down the heat and cook for 90 minutes adding more stock if needed.
• mix with any pasta oe gnochi

MEAT SAUCE (SUGO DI CARNE)

Steps:

• Put mushrooms in bowl and add slightly hot water to cover. Let stand 30 minutes.
• Heat oil and butter in skillet. Add onion, celery, garlic and carrot. Cook, stirring, until wilted.
• Add pork and veal. Cook, stirring and chopping down with the side of a heavy metal spoon to break up lumps, until meats lose raw look.
• Drain mushrooms and chop coarsely. Add mushrooms to meat mixture. Add wine, tomatoes, tomato paste, salt and pepper. Bring to boil and cook uncovered 1 hour.
• Pour sauce into saucepan. Bring to boil and skim fat from surface. Add broth and continue cooking 1 hour.