Sugo is a basic Italian recipe for "sauce" also known as Sugo di Pomodoro. This recipe uses just a few ingredients and calls for low and slow cooking to bring out the delicious tomato flavors. Great for topping pasta or using whenever you need a flavorful tomato sauce.
Add the olive oil to a saucepan over medium heat. When the oil gets warm, add in the diced onion and cook for 2-3 minutes until it starts to soften.
To the pot, add in the smashed garlic cloves. Let the garlic sweat with the onions for 2 minutes, then remove the garlic from the pot and discard.
Pour in the San Marzano tomatoes and red wine, if using. Bring to a low simmer and cover, stirring occasionally, for 20 minutes. Remove the lid cut the tomatoes in half using kitchen shears or a knife. Add in sugar, if using, and continue to cook for 30-40 minutes until sauce has thickened.
Turn off the heat and use an immersion blender to crush the tomatoes. Add in the torn basil leaves. Taste for seasonings and add in kosher salt if needed. Serve immediately or refrigerate for later.
Notes
Use a good quality olive oil.
Dice the onions small so they melt in with the sauce rather than leaving it chunky.
The garlic is only to add a bit of flavor to the olive oil and onions. Don't use minced garlic here, instead smash the whole cloves and remove them after 2-3 minutes.
Whole San Marzano canned tomatoes are ideal in this sauce.
Red wine is optional and not used in traditional Sugo di Pomodoro. I like to use it because it seems to intensify the flavors of the tomatoes.
Sugar is another optional ingredient. It's how I've always made my sauce and the small addition really helps with the acidity of the tomatoes.
Kitchen shears are helpful to cut the tomatoes in half. You can also use a knife.
The longer the sauce simmers, the better it becomes. You can always shorten the cooking time if needed.
An immersion blender is an easy way to blend the sauce while in the pot. You can always use a blender instead.
Fresh basil is best in this recipe. Just tear the leaves into the sauce or keep them whole.
Leftover sugo can be stored in an airtight container in the refrigerator for up to two weeks, or frozen for up to three months.