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Sugo al Pomodoro is a simple Italian tomato sauce. Like all classic dishes, there are many recipes around, each cook claiming his or hers is the best or the original but it’s good to know that actually, there is no such thing as a ‘one and only’ recipe for anything on earth. Some sugo recipes contain carrot and celery, but I prefer the humbleness of tomatoes, onions and simple herbs – ‘simple’ being my idea of classic.

Spaghetti with Classic Tomato Sauce
All time family favourite!


  • 30 ml olive oil
  • 1 large onion, chopped finely
  • 2 or more large cloves garlic, finely chopped
  • 2 x 425 g cans chopped diced tomatoes
  • 45 ml tomato paste
  • salt, freshly-milled black pepper and sugar
  • 45 ml parsley or basil, chopped
  • 500 g spaghetti
  • parmesan cheese, grated


Heat the oil and add the onion. Sauté until translucent then reduce heat and cook on low until the onion is soft and caramelized. Add the garlic and cook briefly. Add the tomatoes and tomato paste and bring to a boil. Cook uncovered until the sauce is reduced and thick. Season to taste with the salt, pepper and sugar and stir in the herbs.

Meanwhile, cook the spaghetti as directed on the pack. When done, drain (do not rinse), season and add a few drops of olive oil. Toss and serve with the tomato sauce and parmesan cheese.

Serves 6