Sugo Pomarola is a traditional Tuscan sauce which, like many Italian dishes is simple yet extraordinarily flavorful and very versatile. My favorite way to eat it is with pasta (spaghetti or linguine are perfect), a generous sprinkling of grated aged pecorino on top, and some crusty Tuscan bread. You can also serve it with rice, use it as a base for pizza, or to complement a simple egg omelette. The recipe makes enough for 400g of pasta for 4-5 persons.

Sugo Pomarola
500g fresh ripe tomatoes, cut into small pieces, or whole canned Italian tomatoes (pelati)
1 carrot, peeled and diced
1/2 small onion, peeled and diced
2 small celery sticks, cut into small pieces
1/2 bunch parsley
2 garlic cloves, diced
handful basil leaves, torn into pieces
4 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon sugar
3 tablespoons extra virgin olive oil, extra
pecorino stagionato (aged pecorino cheese)

1. Heat 4 tablespoons olive oil in a pot. Add carrot, onion, and garlic and sautee for 2 to 3 minutes.
2. Add tomatoes. If using canned tomatoes, lightly crush them with a spoon and use juices as well.
3. Add salt and sugar, stir well.
4. Cover and simmer on low heat for about 30 minutes, stirring frequently.
5. Remove from stove and add parsley and basil.
6. Pour into blender and blend for 10 seconds. The sauce should still be slightly chunky.
7. Stir 3 tablespoons olive oil into sauce and mix with cooked pasta.
8. Serve with grated pecorino cheese sprinkled on top (1-2 tablespoons per serving) and Tuscan bread.

Enjoy with a glass of Chianti Classico!

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