Sugo (Northern Italian pasta sauce)

Sugo (Northern Italian pasta sauce)

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"This recipe was given and taught to me by my Italian mother-in-law. I was never much of a pasta fan until I tasted hers. Be sure not to leave anything out the first time you make it. Make it exactly as written, then adjust accordingly once you've tried the original version. This sauce is meant to be tossed with the pasta before serving then passed with grated cheese. It has an excellent flavour unique to Northern Italian cuisine, especially her region of Friuli. I hope you enjoy it as much as our family does. Salute!"
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3 to 3.15 h 6 servings
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Original recipe yields 6 servings



  • Prep

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  1. Heat large sauce-pot on medium high heat and add olive oil. Add onions and saute until soft.
  2. Add ground beef and brown. Do not drain, important part of the flavour, this is why you use lean or extra lean ground beef.
  3. Add the rest of the sauce ingredients and bring up to a boil, then reduce heat to a steady simmer, between medium and low.
  4. Cook for two and a half to three hours on a steady simmer. It should reduce by about one third.
  5. Shortly before sauce is finished, bring a large pot of water to boil. Add salt and cook pasta to desired doneness. Drain pasta making sure to reserve about 1/2 cup of the pasta water. Return pasta to the pot with the reserved pasta water and add the sauce. Toss together well until all sauce has been incorporated evenly throughout. Pass with a good quality Parmesan or Romano cheese. We prefer the Romano for the sharper flavour. Enjoy :)
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