Secret’s Out!

Impress your guests with Chef Rocco’s top secret Sugo Sauce made with San Marzano tomatoes. Grown in volcanic soil at the foot of Mount Vesuvius, the nutrient-dense earth is believed to act as a filter for water impurities, giving the tomatoes a rich, complex flavour.

Canned in a small town near Naples, you’ll want to give this sauce a go at home — especially if you love our meatballs and arancini. Try it on your favourite pasta today!


  • 40 ml olive oil
  • 85 grams of Spanish onion, diced
  • 5 grams of garlic, minced
  • 10 grams of salt
  • 50 ounces of whole peeled canned San Marzano Tomatoes, hand crushed
  • 10 basil leaves, chopped


  1. In a pot large enough to hold all ingredients, add the olive oil over medium high heat.
  2. Add the onion to the pot and sauté until caramelized (golden in colour).
  3. Add the minced garlic and cook to release the fragrance and soften (about 1 min — do not colour).
  4. Add the salt to the pot, followed by the canned tomatoes.
  5. Bring the sauce to a simmer over medium low heat and allow it to reduce by ¼ of the amount.
  6. Remove from the heat use a hand blender to purée the sugo slightly, bringing it together.
  7. Stir in the chopped basil and allow to cool.