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Cooking with Julia Childs

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Sugo di Scappato – Authentic Italian Tomato Sauce

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The sugo di scappato tomato sauce recipe is using red wine and beef broth which is added to the soffritto before you add the tomatoes.
Important: Let each liquid ingredient evaporate before adding the next.
The name sugo scappato means “escaped sauce”. It is a meat sauce like the sugo di carne but it doe snot contain any meat, hence the name “escaped” (scappare in Italian).

sugo di scappate tomato sauce

Ingredients Sugo di Scappato Tomato Sauce

1 lb fresh, ripe tomatoes, or 1 lb canned tomatoes, preferably Italian tomatoes
2 smaller carrots
1 large red onion
2 celery stalks
1 garlic clove
4-6 Italian parsley sprigs
fresh basil leaves, 3-4 depends on the size
Salt, pepper to taste
5 tbsp olive oil –  preferably Italian
3/4 cup dry red wine
1 cup hot meat or chicken broth – How to make Beef Broth from scratch –

Cooking Instructions Sugo di Scappato Tomato Sauce

– Peel the tomatoes by placing them for some minutes in hot, boiling water. Chop into small pieces.
– Cut carrots, onion, celery, garlic, parsley, and basil very fine.
– In a heavy pan heat oil.
– Add all chopped ingredients, spice to taste with the salt and pepper.
– Let simmer very gently until everything has a golden color for about 10-12 minutes.
– Now add the wine, let evaporate. Bring broth to a brisk boil.
– While stirring the sauce very well with a wooden spoon, pour in the hot broth.
– Reduce to low heat and let simmer for 15 minutes more.
– Add the tomatoes.
– Let simmer very slowly for about 20 minutes. Tomatoes must be completely cooked and the sauce should be smooth. This can take longer, depending on the softness of the tomatoes.
– Do a taste test. If the sauce needs more salt, add also an extra 1/2 cup of warm water.




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