Sugo alla Piemontese

A tomato sauce from Piedmont, cooked with Barbera wine – you can taste the difference. The red grape variety contributes its typical acidity and fruitiness, giving the sauce a deep, dark color and a tart, fresh character that clearly distinguishes it from sweet, industrially produced sauces. Add to that aromatic vegetables, slowly cooked alongside.

Sugo works best with filled pasta: meat-filled plin, ravioli, or tortelloni absorb the sauce beautifully. As a base for a Bolognese, it saves time without compromising the result – simply brown the ground meat, add the sugo, and let it simmer. Tip: Use the same bottle of Barbera for cooking that you'll later pour into a jar.