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Roman Sauce
Rome (Lazio) — Mother recipe · en it
A classic of Roman cuisine, sugo alla romana is a delicious tomato sauce with a unique flavor.
⏱️ 25 min prep + 35 min cottura · 4 porzioni · media
Ingredients
- 800 g of ripe tomatoes
- 2 onions
- 2 cloves of garlic
- 100 g of cooked ham
- 200 ml of red wine
- 100 ml of olive oil
- 50 g of beans
- salt and pepper to taste
- 100 ml of beef broth
Method
- Prepare the tomatoes by halving them and removing the inner skin. Blanch them for 2-3 minutes and then cool under cold water.
- In a well-greased pan, sauté the slices of cooked ham and the garlic.
- Add the chopped onions and sauté until they become golden.
- Add the tomatoes cut into pieces and let simmer for 15-20 minutes over medium heat.
- In another pan, cook the beans with the beef broth and add to the sauce.
- Add the red wine and let simmer for another 10-15 minutes, seasoning with salt and pepper.
- Serve hot, accompanied by spaghetti or rigatoni.
The story
Sugo alla romana was developed in the 19th century in Rome as a variation of the traditional tomato sauce, adding elements like wine and spices to give a more complex flavor.
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