Dairy-Free Traditional Italian Sugo
Elevate your pasta nights with this Dairy-Free Traditional Italian Sugo, a vibrant, rich tomato sauce that brings authentic Italian flavors to your table without any dairy. Made with wholesome ingredients like canned whole peeled tomatoes, aromatic garlic, finely chopped vegetables, and a blend of dried herbs, this dairy-free recipe is both healthy and versatile. Slow-simmered to perfection, the sauce develops layers of robust flavor, and can be easily customized to your taste with a hint of sugar or a garnish of fresh basil. Perfect for pairing with pasta, lasagna, or as a dip for crusty bread, this sugo is an essential addition to your Italian cooking repertoire. Ready in under an hour, it’s a fuss-free yet impressive dish that can be prepped ahead for busy weeknight meals or special gatherings.
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Recipe Information
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 medium carrot, finely grated
- 1 celery stalk, finely diced
- 28 ounces canned whole peeled tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 teaspoon sugar (optional, to taste)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 leaves fresh basil leaves (optional, for garnish)
Instructions
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic, grated carrot, and diced celery. Cook for another 3-4 minutes until the vegetables soften.
Pour in the canned whole peeled tomatoes with their juices. Break the tomatoes up using a wooden spoon or potato masher.
Mix in the tomato paste, dried oregano, dried basil, and bay leaf.
Season with salt and black pepper. If the tomatoes are too acidic, stir in a teaspoon of sugar for balance.
Reduce the heat to low, cover the pot partially with a lid, and simmer the sauce for 30-40 minutes, stirring occasionally to prevent sticking. Let the sauce thicken and the flavors deepen.
Remove the bay leaf and use an immersion blender if you prefer a smoother consistency. Leave it chunky if you'd like more texture.
Taste and adjust seasoning as needed. Serve immediately over pasta or as desired, garnished with fresh basil leaves if using.
The sugo can also be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 50.1 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2317 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
