If you’re a pasta lover, you will know that the secret to a good spaghettata lies in the sugo, or pasta sauce. If you’re not sure about how to make an authentic Italian sugo, I’m sharing my recipe with you below. Enjoy!

The wonderful thing about this basic sauce is that you can use it as is, or you can create other sauces using this as your base. You can add a variety of fish for a marinara spaghetti, or you can add vegetables for a vegan pasta meal. You can use a little or a lot, depending on what you are preparing. You can cook your uova in purgatorio (eggs in purgatory) in this sauce. Simply spoon some sauce into a smallish frypan, make a well in the centre and crack a couple of eggs into it. Cook gently with lid on until white is set. Eat with toast or fresh bread roll. Yum!

You can cook many delicious and varied meals using this sauce as your base, and each can be traced back to its source, or original recipe.

Like this sauce, Universal Love or what I call God Love, forms the basis to the many variations or offshoots of love we experience. Offshoots such as Mother love, Father love, romantic love, sibling love, grandmother/father love, friend love, parental love, offspring love, baby love and I’m sure you can think of a few more. Each of these loves is unique in its expression and its needs. Their essence however, the Source of each and all of these, is what makes it possible for these more specific loves to be expressed at all.

Like an authentic Italian sugo, love can be manipulated to the extent that it has no semblance to the Source whatsoever, and therefor can no longer be called love. Once we’ve experienced Universal or God Love, we will know if the love we receive is truly authentic. Authentic love does not seek to control, but rather to encourage spiritual growth, success and happiness.

Before we can give love we must acknowledge and give it to ourselves. We must treat ourselves kindly and nurture ourselves to grow and evolve spiritually, through our interaction with one another in our daily lives. If we cannot love ourselves, for whatever reason we decide, we cannot love another authentically.

If we want to make a good sugo then knowing how to because we’ve watched our mothers and nonnas make it doesn’t mean we can. We won’t know if we can or not until we actually make it. Just the same, you won’t know if the love you give and receive is authentic until you actually live it. Love is not static, it is dynamic. It moves with us, always seeking expression, always remembering and holding true to its Source, unconditionally, with no strings attached, pure and authentic.





  • 1 large onion (finely diced)
  • 1 clove of garlic (remove internal seed, this takes away sharpness while leaving flavour)
  • Fresh basil
  • 1 carrot (finely diced)
  • 1 stick celery (finely diced)
  • Small chilli (if desired)
  • 400ml or so of passata (or crushed fresh ripe tomatoes, or tinned tomatoes)
  • Good quality extra virgin olive oil.
  • Medium size saucepan or deep medium frypan


Step 1

  • Add a good splash of oil to saucepan (say ¼ cup), no need to pre heat
  • Add onion and garlic (no need to chop garlic, crush with fork once softened in oil or sauce)
  • Start cooking on high heat, reducing to medium heat at first sizzle.
  • Add carrot and celery, cook until softened.
  • Above steps can take approx. 10-15 minutes to achieve readiness and you need to stir ingredients constantly.


Step 2

  • When your sofritto is ready, pour in the passata.
  • Add a little water to the bottle, say two or three horizontal inches, shake and pour into pan with the rest.
  • Add torn basil and salt, also chilli if desired.
  • Cover pan with lid, slightly opened at one end so steam can escape.
  • Cook at a medium to gentle simmer for approximately one hour (longer if making larger quantity), stirring occasionally.
  • Sugo will be cooked when oil rises to the top and is adequately reduced.
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