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About this recipe

Sugo is the Italian word for sauce. Perfect sugo includes a little beef, a little pork, and maybe a little chicken (but definitely no veal). The father of the household usually makes sugo on Sunday afternoons while the rest of the family goes to church. He then serves it Sunday evenings for dinner—this makes for a great tradition.


Place a large saucepot on the stove; turn heat to just under medium and fry:

Before the garlic burns, add:

Let the meat brown for 10-15 minutes, and then add:

Reduce heat, cover, and let wine absorb into meat for 15 minutes. Remove lid, turn heat back up, and cook another 15 minutes until the wine has almost evaporated. Then add:

Bring to a boil. When boiling, turn heat to low, cover, and simmer for 30 minutes. Then add:

Continue to simmer another 2½ hours. When the sauce is ready, discard the celery, carrot, and onion.