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My authentic sugo recipe is SO simple, yet it’s full of rich tomato flavor. It’s made in one pot with easy ingredients and works in any recipe calling for tomato sauce or marinara.
Need more easy sauce recipes? Try my Pomodoro sauce, sun dried tomato pesto, or cottage cheese Alfredo sauce next.
I love marinara sauce as much as anyone, but when I need a truly authentic Italian tomato sauce, I make this recipe.
Translated from ‘sauce’ in Italian, this is THE traditional Italian tomato sauce. It’s made with the purest ingredients, then slowly simmered until it’s condensed, rich, and aromatic. When you need a sauce that stands up to handmade pasta, this is it!
Table of Contents
Why I love this recipe
- Made with eight ingredients. And they’re all easy-to-find, budget-friendly staples.
- Simple, yet sophisticated. The trick comes down to the preparation method.
- Ready in 15 minutes. You’re welcome to let it simmer for as long as you want, but it only needs 15 minutes to taste incredible.
- Versatile. Serve it over pasta, as a dipping sauce, or layered in a lasagna. There are no wrong ways to use it!
Ingredients needed
- Canned chopped tomatoes. You can also use canned whole tomatoes, but the cooking time will be a little longer. I like to make this swap in the summer when fresh tomatoes are at peak season.
- Olive oil. To sauté the aromatics. I used extra-virgin olive oil as it has the most depth of flavor.
- Onion and garlic cloves. The essential aromatics that give the sauce its base flavor. I strongly encourage using fresh onion and crushed garlic–not powder!
- Tomato paste. Adds richness and intensifies the tomato flavor.
- Salt and black pepper. To taste.
- Sugar. The key ingredient to balance out the acidity in tomatoes. It might sound weird, but I promise it makes a difference.
- Chopped basil. To complement the tomatoes. I’ve also used fresh arugula in a pinch.
What are the best tomatoes to use?
Contrary to popular belief, not all tomatoes are created equal. I prefer canned San Marzano tomatoes as they have a rich, slightly sweet flavor. When I can’t find those, I’ll use canned roma tomatoes.
The only type of tomatoes I don’t recommend are pureed tomatoes, as I find they’re too acidic.
How to make sugo
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Cook the aromatics. Heat olive oil over medium heat. Add the onion and garlic and cook for 3-4 minutes. Add the tomato paste and cook, stirring constantly, for one minute.
Step 2- Simmer. Add canned tomatoes to the pan, reduce the heat, and simmer for 8-9 minutes until thickened.
Step 3- Season. Season with salt, pepper, sugar, and fresh basil leaves to taste. Once cool, store in sterilized mason jars and refrigerate.
Arman’s recipe tips
- Use quality ingredients. Maybe this is obvious, but for such a simple tomato sauce, you want to use the best ingredients you can find. It makes all the difference!
- Season at the end. The flavor of the tomatoes will change as the sauce thickens, so I like to hold off on the salt and sugar until the very end.
- Spice it up! Want some heat? Add a few dashes of red pepper flakes.
- Reduce it just enough. If the sauce simmers too long, it’ll taste like tomato paste. Not long enough, and the flavor will be weak. I suggest a minimum of 15 minutes and no more than 45 minutes.
- Want a smooth sauce? Hit it with an immersion blender!
Storage instructions
To store: Store leftover sauce in an airtight container in the refrigerator for up to one week.
To freeze: Let the sauce cool completely, then transfer it to a shallow container and store it in the freezer for up to three months. Let it thaw overnight in the fridge before reheating.
To reheat: Microwave the sauce or reheat it in a saucepan over medium low heat until warm.
Frequently asked questions
Yes, if you’d like a bolognese-style sauce, add 1 lb of ground beef or sausage to the sauce and simmer for 10-15 minutes.
Sugo is a smoother, thicker version of marinara that uses similar ingredients.
Sugo is more liquidy than ragu, whereas ragu is chunkier due to the extra vegetables and meat (like in my lamb ragu).
Ways to use this sauce
Sugo Recipe
Video
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic crushed
- 1 small onion sliced
- 1 tablespoon tomato paste
- 28 ounces canned tomatoes chopped and peeled
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sugar
- 1/2 cup basil chopped
Instructions
- In a large saucepan, heat oil over medium heat
- Add the garlic and onion and cook for 3-4 minutes until softened. Add the tomato paste and cook, stirring constantly for about one minute.
- Add canned tomatoes, reduce heat, and simmer for 8-9 minutes to thicken the sauce.
- Season with salt, pepper, sugar, and basil to taste.
Notes
Nutrition
Originally published April 2023, updated and republished September 2024
Best sugo recipe EVER!!!
Look delicious! Actually in my country the word sugo is the same. Cannot believe.
Except for the sugar, this is exactly how my Italian family makes sauce!
Oh yes- it’s optional but I’m so glad to hear that, Roseann 🙂