Ted Allen's Sunday Gravy (Sugo)


Preserving Method: Non-Preserving

  1. In a large Dutch oven or stockpot, add 2 tablespoons oil over medium heat and add the onions, celery, and carrot. Cook until soft, stirring occasionally, about 8 minutes. Add the bay leaves and garlic and cook until fragrant, 1 minute. Push the veggies aside and add the tomato paste, toasting it on the bottom of the pan, 1 minute. Stir into the sofrito.
  2. Add tomatoes, chicken stock, and thyme, and bring to a boil. Cover partially, reduce heat to a very gentle simmer, and cook, partially covered, about an hour, until thick and significantly reduced. Add most of the basil and stir, reserving a little to sprinkle over the top for serving. Serve alongside pasta with passed Parmesan.