Basic and Endlessly Adaptable Sugo

Mains Sides

By Gian Manik

I must admit, I don’t do this all the time. Sometimes I just feel like toast for dinner (…I know we’ve all been there). This basic sauce is my go-to for a number of pretty different recipes. It’s not news, but slow cooking makes things taste yum. By taking your time (over a glass/half bottle of wine and Instagram scrolling) you can get a lot of flavour out of these simple ingredients.

If you have freezer space, pack the sugo in some re-usable containers for later. So, like…1-2 cups per container would work well as a flavour base for curries, pastas and soups for 4 people. This can be stored for up to 4 days in the fridge and 4-6 months in the freezer.

Ingredients
Method

Sugo
3 brown onions, chopped
3 stalks of celery, finely diced
4 carrots, finely diced
4 cloves garlic, crushed
1kg fresh seasonal tomatoes
1/4 cup coconut sugar
1/4 cup olive oil
salt & pepper to taste

Step 1Sautee the onion, carrot, celery and olive oil in a heavy saucepan over low heat for 10 minutes, stirring so it doesn’t stick to the bottom.
Step 2Add a little water and then simmer for another 10 minutes until the vegetables break down and are golden.
Step 3Add the tomatoes, garlic, salt and pepper (probably round a teaspoon of each to begin with) and cook for 45 minutes on a very gentle heat with a lid on ¾ of the rim so it doesn’t splutter all over the place. Stir occasionally.
Step 4Add the coconut sugar and more salt and pepper if desired and cook for a further 20 minutes or until the sauce thickens and becomes dense and flavourful.
Step 5SO…. Now you have a master sauce, like a stock but better! It will bulk up and add HEAPS of flavour to your meals. Get cracking with your red pasta sauces and minestrone dishes!