Vegetarian Traditional Italian Sugo
Indulge in the rich and authentic flavors of Italy with this Vegetarian Traditional Italian Sugo recipe—a classic tomato-based sauce that's brimming with wholesome vegetables and fragrant herbs. Crafted with simple yet vibrant ingredients like garlic, onion, carrot, celery, and sweet basil, this meat-free variation delivers all the comforting depth of traditional sugo without compromising on taste. Slow-simmered canned whole peeled tomatoes develop a luscious texture and robust flavor, while a hint of oregano and an optional touch of sugar balance acidity perfectly. Whether paired with your favorite pasta or used as a base for other Italian classics, this versatile sauce is the epitome of rustic Italian cooking. Ready in just an hour, it’s ideal for cozy gatherings or weeknight dinners that call for the warmth and heartiness of Mediterranean cuisine.
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Recipe Information
Ingredients
- 3 tablespoons Extra virgin olive oil
- 3 pieces Garlic cloves, finely chopped
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely grated
- 1 medium Celery stalk, finely chopped
- 800 grams Canned whole peeled tomatoes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 1 teaspoon Dried oregano
- 6 pieces Fresh basil leaves, roughly torn
- 0.5 teaspoons Granulated sugar (optional, for balancing acidity)
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the garlic, onion, carrot, and celery. Sauté for 8–10 minutes, stirring frequently, until the vegetables are soft and fragrant.
Pour the canned whole peeled tomatoes into a bowl and crush them with your hands or using a potato masher.
Add the crushed tomatoes, along with their juices, to the saucepan. Stir well to combine with the sautéed vegetables.
Season with salt, black pepper, and oregano. Stir thoroughly.
Reduce the heat to low and let the sauce simmer for 35–40 minutes, stirring occasionally, until it thickens and the flavors have melded together.
Taste the sauce and add the sugar if it’s too acidic. Adjust salt and pepper as needed.
Remove the pan from heat and stir in the torn basil leaves.
Let the sauce cool slightly before serving. Toss it with cooked pasta and garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3481 mg | 151% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 44.2 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1979 mg | 42% | |
*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.
