Cucina Antica - specialità italiane - condimenti per pasta

sugo boscaiola

Special sauces

Sugo alla Boscaiola

200 g n.w. glass jar

Sauce for pasta dishes, recommended for large ribbed pasta like mezze maniche, rigatoni, etc.

We recommend adding a bit of single cream or béchamel to make a rosé sauce.

Can also be used as a sauce for cutlets or a dip for meatballs.

Gluten-free product

Tomato pulp, peas (13%), cultivated field mushrooms (agaricus bisporus) (13%), onion, porcini mushrooms (boletus edulis group) (6%), tomato concentrate, olive oil, smoked bacon, speck (2.9%), white wine, salt, aromatic herbs, yeast extract, sugar, spices, acidifier: citric acid.
Recommended recipe

2 small jars of Sugo alla Boscaiola

1/2 kg lean beef



1 glass of red wine

one onion

one carrot

one piece of celery






Heat the oil and butter in a saucepan.

Add the piece of meat and diced vegetables for browning.

Cover with red wine and add salt and pepper.

Allow to cook slowly for about 2 hours.

Remove the vegetables.

Thicken the sauce.

Pour over the Sugo alla Boscaiola and cook slowly for 15 minutes.

Take the meat out of the saucepan.

Slice it and place it on a serving plate.

Cover it with the Sugo alla Boscaiola and serve very hot.



PRICE EUR 3.44 2.92