Sugo is a great classic Italian sauce made with slowly simmered tomatoes to have simply on pasta, with some Parmesan and fresh basil, as a base to a bolognese or lasagna, on pizza or in soup. You can also freeze it. It is a hundred times better than any thing you can buy in a shop. It is also perfect with pasta for a vegetarian dinner party with my avocado bruschetta as a starter.
Enough for 2-3 as a pasta sauce.
4 tablespoons of olive oil
2 x 400g cans of chopped tomatoes
1 onion finely chopped
2 minced garlic cloves
2 teaspoons of maple syrup or sugar to taste
1/3 cup of chopped basil leaves
½ teaspoon of dried oregano
½ to one red chilli (not chopped)
Salt and pepper to taste
In a largish saucepan (with a lid) heat the olive oil on a medium heat and add the onions. Cook until translucent, then add the garlic and cook for another minute.
Add the tomatoes, maple syrup, chilli, oregano and basil. At this point I season with salt and pepper, but you can wait till the end.
Simmer on a gentle heat with the lid on for half an hour and with the lid off for another half an hour, stirring occasionally. Remove the chilli.
If you like your sauce rustic, as I do, leave it as it is. If you want it smooth, purée it with a stick blender.