Roasted Tomato & Veal Sugo

There's plenty of mystique around "Sunday Sugo," hailed by many Italians as Nonna's staple sauce, which families gather around the table to enjoy at the end of the week. There are countless iterations on recipes but the basics remain the same - a slow cooked tomato based sauce with meat. This "sugo" recipe takes into consideration that you may not already have leftover meatballs or slow cooked meats in the fridge. We've included instructions for a braised Veal Chop, but feel free to try this recipe without meat or with any substitute.


300g veal chop, bone in if possible
Vegetable or canola oil, for searing
500g fresh roma tomato, quartered
250mL good quality olive oil, plus 15mL for roasting tomato
15g sliced garlic
150g yellow onion, fine diced
5g fresh basil
Salt and pepper, to taste
8-10 pcs fresh grape tomato, to garnish (optional)
Fresh Parmigiano Reggiano to garnish

Roasting Tomatoes

Preheat oven to 400ºF. In a medium sized bowl, toss quartered tomato with 15mL of olive oil, and season with salt and pepper. Place tomato on a baking tray and roast in the oven for approximately 20 minutes, until the skins blister and they get a slight coloring. Take tomato out of the oven and reduce oven temp to 350ºF.

Searing Veal Chop

Season veal chop with a healthy amount of salt and pepper on both sides. Pre heat a heavy pan on medium high heat with a small amount of oil. Sear both sides of veal for 1-2 minutes, getting a nice caramelization. Remove from heat and let rest in the pan.

Braising Veal While Cooking Sauce

In a medium pot, add olive oil, and bring to a low heat. Add fine diced onion, and SLOWLY cook for 15-20 minutes, until translucent, careful not to color. At the 15 minute mark, add the sliced garlic. Cook for an additional 5-6 minutes. Break the tomato up as much as possible and add to the veal pan and cover and put into the oven. Cook for about 2 hours, until the veal is fork tender.
Add in the fresh basil.

Cooking your Rigatoni

In a large pot, bring 5L of salted water to a boil. Cook rigatoni to al dente, about 3-4 minutes. Set chop aside to rest and add strained rigatoni to sugo, coating evenly. Add in cherry tomatoes, and toss together for a minute or two, to warm the tomato but not fully cook them. Plate pasta, and top with veal chop and fresh grated Parmigiano Reggiano.