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).
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.