Bagnet Ross
A classic Piedmontese sweet and savoury slow-cooked red sauce made with tomatoes, sweet peppers, garlic, and red wine vinegar.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Heavy-based saucepan
- •Chef's knife
- •Wooden spoon
- •Glass jar with lid
- •Food mill or immersion blender
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 7 g
- carbs
- 11 g
- fibre
- 3 g
- protein
- 2 g
- calories
- 110 kcal
Instructions
- 1
Warm the olive oil in a heavy-based saucepan over medium heat.
- 2
Add the chopped onion, carrot, and celery with a pinch of salt.
- 3
Cook for eight minutes until the vegetables soften and turn translucent.
- 4
Stir in the garlic and diced red pepper.
- 5
Cook for another five minutes until the peppers turn glossy and soft.
- 6
Add the chopped tomatoes, red wine vinegar, sugar, and chilli flakes.
- 7
Bring the mixture to a gentle boil, then lower the heat to minimum.
- 8
Simmer uncovered for 45 minutes, stirring occasionally to prevent catching.
- 9
Cook until the sauce is deeply reduced, thick, and jammy.
- 10
Pass through a food mill or pulse briefly for a textured, rustic sauce.
- 11
Season with salt to taste and cool completely to room temperature.
Chef's tips
For the best texture, avoid pureeing the sauce until completely smooth in a blender; a food mill gives the ideal rustic consistency. Let the sauce rest for several hours before serving so the sharp vinegar flavour mellows into the sweet peppers and tomatoes.
Ingredient substitutions
- ripe plum tomatoes → canned whole peeled San Marzano tomatoes, crushed
- red wine vinegar → apple cider vinegar
Storage
Transfer to a clean, covered glass jar, cover the surface with a thin film of olive oil, and refrigerate for up to five days.
Reheating
Serve at room temperature by removing from the fridge 30 minutes prior to eating, or warm very gently on low heat if desired.
Common mistakes to avoid
- •Cooking over high heat, which scorches the sugars and creates a bitter sauce.
- •Using too much vinegar, which overpowers the natural sweetness of the red peppers.
- •Blending into a baby food puree rather than retaining a rustic, slightly pulpy texture.
Serving suggestions
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