Sugo is a classic Italian sauce that presents as a hearty complement to a plant or animal protein, especially when prepared with these wonderful ingredients that transition us from summer to fall. The 1440 Multiversity culinary team chose to make and serve this comforting dish in August while volunteering with World Central Kitchen to nourish evacuees and first responders from the CZU Lightning Complex fires. Accompany with roasted mushroom or braised lamb, lemon gremolata, and summer squash succotash, this delicious sauce is a perfect way to celebrate late summer.
Sugo Ingredients
3 tablespoons olive oil
2 yellow onions, julienned
3 yellow bell peppers, julienned
8-12 Early Girl tomatoes cut in quarters (can substitute Roma or Campari tomato)
4 cloves fresh garlic, thinly sliced or shaved
3 fresh bay leaves
1/2 bunch fresh thyme
1 pinch dried oregano
1/2 bunch fresh chopped parsley
5-6 leaves basil, hand-torn
3-4 leaves fresh mint, hand-torn
1 pinch chili flakes
Fine sea salt (to taste)
Fresh-cracked black pepper (to taste)
Garnish Ingredients
Drizzle of olive oil (to taste)
Arugula, sprinkled on top
Walnuts, microplaned
Saute yellow onion with olive oil and fresh bay leaves until onion has become translucent. Add julienned bell peppers, quartered Early Girl tomatoes, sliced/shaved garlic, sachet of fresh thyme, and salt and pepper to taste. Continue to stir for about 10-15 minutes, until tomatoes and peppers have released their liquid. Keep sides clean so the pot does not scorch.
Lower heat to a low simmer and gently cook for 3-4 hours, stirring to make sure the sugo does not burn. Once sugo has reduced by half, add chili flake, parsley, fresh mint, dried oregano and basil.
Check seasoning and serve. Garnish with olive oil, arugula and microplaned walnuts.
