Sugo …. NOT Gravy ….
I would like to inform you that somewhere down the historical adventure of all the immigration to the United States, many but many different culture and areas came from Italy . The unfortunate thing is that they came, they worked, they stayed,. Not many of these immigrants went back and the family’s grew and grew and culture became mixed with Italian/German/Ireland/Americans etc… leaving many words to transform themselves for an American word, so picture this:
A lazy day in New York city , hot muggy summer day ladies sitting around on plastic lawn chairs, kids playing with balls, and water from the corner fire hydrants to cool down and the women waiting for the men to come back for dinner and someone said:
“E ora!” It’s a time to make the “ Sugo”… but the American lady next to her said . What? So that the Italian lady didn’t know how to explain that she meant “ Sugo” not to sound weird she said” Gravy” to explain the texture. She was making a Sugo since it usually was creamy in texture she must have said “ Gravy” ! ho boy! and now many American/Italian cultures say “Gravy” what a mistake. Even known as "Marinara" which in Italian as no meaning, again an invention of some Itolo-American that maybe made a Sugo with fish? ....
It’s not translatable, the word Sugo comes close to the word “ Sauce” intact looking it up in WikipediA never is it mentioned that it’s a red sauce but talks about French, Salsa’s etc..
If looked up by “Sugo Gastronomia” it is when you will get the true meaning of the Italian versions of “Sugo “oh well,
I realize even the best of cooking shows always say “Sauce”
I am going to have a version of many Sugo’s each one is good, many need a special type of Pasta to enhance the flavors of the Sugo’s.
This recipe is a base Sugo recipe, make ahead its good for a normal pasta/spaghetti dish or used in any recipe like lasagna, cannelloni,used to top vegetable also.
This will make about 2 cups of finished sugo
4 14.5 once cans of Whole Tomatoes (not stewed)
1/2 cup water
1 small onion
1 clove garlic
1 carrot medium size
1 celery stock
one good bunch of Italian parsley
1/4 cup to 1/2 olive olio
salt
pepper
1 tsp. sugar
First take your OVO and saute your garlic hole take it out when almost browned ( if you like the taste of a stronger garlic sauce, leave it in or chopped it ) your onion ,celery and carrots into very small pieces, just saute them, do not burn when your onion is transparent its ready!
Add your Tomatoes,and sugar tomatoes are very acidy and if one was underipe and canned it will make your Sugo bitter, I always blend mine you can add them hole right in or for a more chunky Sugo you can cut them in four or smaller, please do not use those canned chopped tomatoes unfortunately the tomatoes are not all from the same mother, meaning they cut those from all kinds of tomatoes, you will find that doing it this way your sauce is always the same taste.
add in water this will help in the cooking, salt, pepper .
Simmer this sauce lid off on Low heat, stir occasionally we usually wait for the oil to reform on the top and that tells us its done. This may take about 20 min
Wise tales:
you need to cook sauce for hours and hours and hours !! nope
unless you have really nothing to do you are free to watch it but is not fun !!
make some fresh bruscetta and add some sauce along the way oh boy you will love it!
please, please do not add anything elese like, honey, dried oreganno, dried basil no no no
Variations to this sauce
If you are needing a piccante sugo like for the penne alla rabbiata or spaghetti
you add 1 tsp.Pepper flakes when you are sauteing the vegetables.
If you a needing to make this for a sea food sugo , shrimp or cod you placed your fish while your pasta or spaghetti are cooking for this add 1 cup of white wine for fish dishes to the sauce instead of the water
If you are needing this for meat sugo always saute your meats first then add tomatoes.
If you like the taste of summer and have fresh Basil leaves add a few (two leaves)
If you like vegetables more than just the carrots in this one add a them all during the saute time, gives them a little flavor, ideas, carrots, red peper, eggplant,mushrooms, onion (make sure to add one more 14.5 oz can of the whole tomatoes and a little water for cooking.
Many of these meats are good but there are rule regulations for a true Bolognese has the ground meat grounded thicker and always another meat for flavoring and producing a more thicker Sugo for the pasta dishes.
From the extreme part of upper Italy it's Pancetta (not Bacon) to the middle of Italy they use half ground meat and half pork.
Yes your ragu can have even ground chicken or turkey it will be a more thinner Sugo i suggest at this
point adding a product called Tomatoe Paste witch is a derivative of the tomato that has no moisture in it and thicken the Sugo.
Also vegetarian using your vegetables cut a little bigger.
In today's day of course we have Tofu also never tried it but if you only use this as your protein. I have not tried but directions even here in Italy are the same only using your tofu sauteed with your vegetables,
So versatile is this recipe that its also used for my lasagna recipe yep i use this often and the lasagna has so much flavor! Even the vegetarian recipe for a vegetarian lasagna !
Enough sauce for 2 (9 by 13-inch) pans lasagna
More recipe will follow:
Ragu Meat
Ragu Chicken/Turkey
Ragu special very filling is with chicken livers
Ragu vegetarian
Ragu with pork sausage
Ragu with Tufo
Bolognese Ragu
1 lb. of ground beef or (1/2 lb.of veal/1/2 lb. of ground beef )
1 lb. of ground pork not lean
3- 28 oz. cans of Whole Tomatoes
salt/ peper
1/2 cup carrots chopped
1/2 cup Celery chopped
2 garlic cloves chopped
1/2 cup Red or white onion chopped
1/2 tsp hot pepper flakes crused (optional)
1 cup of Red wine
1/2 cup of Italian Parsley chopped
1/4 cup olive olio
Take your G.B and G.P saute in your olive oil till nice and brown, add your pepper flakes, add as you are sauteing nice and slow add your vegetables that you have cut up nicely very small when sauteed, add your red wine a little at a time let it evaporate a little, and add your Whole tomatoes that you have blended first. Reduce your heat and let simmer at least an hour you will see the oils from the meats come to the top.
1 lb. of Ground Turkey
or use 2 lbs. of the same
1 tbs. tomatoe paste
1/2 cup of carrots
1/2 cup of celerly
2 cloves of garlic
1/2 tsp. hot pper flakes crused (optional)
1 cup White wine
1/2 cup of Italian Parsley
1/4 cup of olive olio
Take your G.C. and G.T saute in your olive oil till just colored do not over saute we need all that liquid and little fat that comes out of this, your pepper flakes, add your vegetables that you have cut up nicely very small when sauteed add your White wine in this the red would over take the flavor of the poultry proceed to add your tomato paste ( as i mentioned this product is and was used allot for thinking the Sugo since this is a less fat Sugo we need something that will thicken the Sugo) dissolving well and your Whole tomatoes that you have blended first. Reduce your heat and let simmer for about an hour .
Sugo …. NOT Gravy ….
I would like to inform you that somewhere down the historical adventure of all the immigration to the United States, many but many different culture and areas came from Italy . The unfortunate thing is that they came, they worked, they stayed,. Not many of these immigrants went back and the family’s grew and grew and culture became mixed with Italian/German/Ireland/Americans etc… leaving many words to transform themselves for an American word, so picture this:
A lazy day in New York city , hot muggy summer day ladies sitting around on plastic lawn chairs, kids playing with balls, and water from the corner fire hydrants to cool down and the women waiting for the men to come back for dinner and someone said:
“E ora!” It’s a time to make the “ Sugo”… but the American lady next to her said . What? So that the Italian lady didn’t know how to explain that she meant “ Sugo” not to sound weird she said” Gravy” to explain the texture. She was making a Sugo since it usually was creamy in texture she must have said “ Gravy” ! ho boy! and now many American/Italian cultures say “Gravy” what a mistake. Even known as "Marinara" which in Italian as no meaning, again an invention of some Itolo-American that maybe made a Sugo with fish? ....
It’s not translatable, the word Sugo comes close to the word “ Sauce” intact looking it up in WikipediA never is it mentioned that it’s a red sauce but talks about French, Salsa’s etc..
If looked up by “Sugo Gastronomia” it is when you will get the true meaning of the Italian versions of “Sugo “oh well,
I realize even the best of cooking shows always say “Sauce”
I am going to have a version of many Sugo’s each one is good, many need a special type of Pasta to enhance the flavors of the Sugo’s.
Sugo Semplice /Plain Sugo
This recipe is a base Sugo recipe, make ahead its good for a normal pasta/spaghetti dish or used in any recipe like lasagna, cannelloni,used to top vegetable also.
This will make about 2 cups of finished sugo
4 14.5 once cans of Whole Tomatoes (not stewed)
1/2 cup water
1 small onion
1 clove garlic
1 carrot medium size
1 celery stock
one good bunch of Italian parsley
1/4 cup to 1/2 olive olio
salt
pepper
1 tsp. sugar
First take your OVO and saute your garlic hole take it out when almost browned ( if you like the taste of a stronger garlic sauce, leave it in or chopped it ) your onion ,celery and carrots into very small pieces, just saute them, do not burn when your onion is transparent its ready!
Add your Tomatoes,and sugar tomatoes are very acidy and if one was underipe and canned it will make your Sugo bitter, I always blend mine you can add them hole right in or for a more chunky Sugo you can cut them in four or smaller, please do not use those canned chopped tomatoes unfortunately the tomatoes are not all from the same mother, meaning they cut those from all kinds of tomatoes, you will find that doing it this way your sauce is always the same taste.
add in water this will help in the cooking, salt, pepper .
Simmer this sauce lid off on Low heat, stir occasionally we usually wait for the oil to reform on the top and that tells us its done. This may take about 20 min
Wise tales:
you need to cook sauce for hours and hours and hours !! nope
unless you have really nothing to do you are free to watch it but is not fun !!
make some fresh bruscetta and add some sauce along the way oh boy you will love it!
please, please do not add anything elese like, honey, dried oreganno, dried basil no no no
Variations to this sauce
If you are needing a piccante sugo like for the penne alla rabbiata or spaghetti
you add 1 tsp.Pepper flakes when you are sauteing the vegetables.
If you a needing to make this for a sea food sugo , shrimp or cod you placed your fish while your pasta or spaghetti are cooking for this add 1 cup of white wine for fish dishes to the sauce instead of the water
If you are needing this for meat sugo always saute your meats first then add tomatoes.
If you like the taste of summer and have fresh Basil leaves add a few (two leaves)
If you like vegetables more than just the carrots in this one add a them all during the saute time, gives them a little flavor, ideas, carrots, red peper, eggplant,mushrooms, onion (make sure to add one more 14.5 oz can of the whole tomatoes and a little water for cooking.
Sugo with Ground Meats
also known as Bolognese, Ragu,
(meat, chicken, turkey,pork, sausage )
(eggplant, tufo,chicken livers)
Many of these meats are good but there are rule regulations for a true Bolognese has the ground meat grounded thicker and always another meat for flavoring and producing a more thicker Sugo for the pasta dishes.
From the extreme part of upper Italy it's Pancetta (not Bacon) to the middle of Italy they use half ground meat and half pork.
Yes your ragu can have even ground chicken or turkey it will be a more thinner Sugo i suggest at this
point adding a product called Tomatoe Paste witch is a derivative of the tomato that has no moisture in it and thicken the Sugo.
Also vegetarian using your vegetables cut a little bigger.
In today's day of course we have Tofu also never tried it but if you only use this as your protein. I have not tried but directions even here in Italy are the same only using your tofu sauteed with your vegetables,
So versatile is this recipe that its also used for my lasagna recipe yep i use this often and the lasagna has so much flavor! Even the vegetarian recipe for a vegetarian lasagna !
Enough sauce for 2 (9 by 13-inch) pans lasagna
More recipe will follow:
Ragu Meat
Ragu Chicken/Turkey
Ragu special very filling is with chicken livers
Ragu vegetarian
Ragu with pork sausage
Ragu with Tufo
Bolognese Ragu
Ragu Meat Sugo
1 lb. of ground beef or (1/2 lb.of veal/1/2 lb. of ground beef )
1 lb. of ground pork not lean
3- 28 oz. cans of Whole Tomatoes
salt/ peper
1/2 cup carrots chopped
1/2 cup Celery chopped
2 garlic cloves chopped
1/2 cup Red or white onion chopped
1/2 tsp hot pepper flakes crused (optional)
1 cup of Red wine
1/2 cup of Italian Parsley chopped
1/4 cup olive olio
Take your G.B and G.P saute in your olive oil till nice and brown, add your pepper flakes, add as you are sauteing nice and slow add your vegetables that you have cut up nicely very small when sauteed, add your red wine a little at a time let it evaporate a little, and add your Whole tomatoes that you have blended first. Reduce your heat and let simmer at least an hour you will see the oils from the meats come to the top.
Ragu chicken, Turkey
1 lb. of Ground Chicken1 lb. of Ground Turkey
or use 2 lbs. of the same
1 tbs. tomatoe paste
1/2 cup of carrots
1/2 cup of celerly
2 cloves of garlic
1/2 tsp. hot pper flakes crused (optional)
1 cup White wine
1/2 cup of Italian Parsley
1/4 cup of olive olio
Take your G.C. and G.T saute in your olive oil till just colored do not over saute we need all that liquid and little fat that comes out of this, your pepper flakes, add your vegetables that you have cut up nicely very small when sauteed add your White wine in this the red would over take the flavor of the poultry proceed to add your tomato paste ( as i mentioned this product is and was used allot for thinking the Sugo since this is a less fat Sugo we need something that will thicken the Sugo) dissolving well and your Whole tomatoes that you have blended first. Reduce your heat and let simmer for about an hour .
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| MY DAUGHTERS SUGO WAS A BIG HIT! SHE LOVES IT SO MUCH SHE MAKES IT IN BATCHES |
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