Maria Rosaria Tuscan Fake Meat Sauce Spaghetti Recipe
Spaghetti with sugo finto—literally “fake meat sauce”—is one of the many recipes suggested to me by Maria Luisa, a lovely lady from my village and an excellent cook.
However, the real creator of this dish was Sora Lina, Maria Luisa’s mother, who used to prepare it when her daughter was just a little girl. Back in those years—the 1940s and 1950s—meat was a true luxury, and families had to find creative alternatives to make their meals hearty and satisfying.
Moreover, Maria Luisa’s father often encouraged his wife to use any leftover wine—the one that had been sitting open too long—to enrich the flavor of the sauce instead of wasting it.
As a result, this humble recipe became a family treasure. I can assure you it’s truly special: fragrant, flavorful, and full of character.
Living here in Tuscany, I couldn’t resist using local Tuscan ingredients—from the pasta to the wine. After all, local products are not only tastier, but they also help sustain and celebrate the traditions of our region.
If you’re curious, you’ll also find an article on my blog describing the different kinds of Tuscan red wines—it’s definitely worth a read before choosing your favorite!
Ingredients for 2 servings
- 200 g spaghetti
- 200 ml red wine
- 50 ml extra virgin olive oil
- 40 g onion
- 35 g celery
- 30 g carrot
- 6 g fine salt
How to Prepare Tuscan Fake Meat Sauce Spaghetti Recipe
First, place a pot of water on the stove to cook the pasta.
Next, finely chop the carrot, onion, and celery. Gently sauté this mixture with the salt in the olive oil over low heat for at least 10 minutes, until soft and fragrant.
Then, pour the red wine into the sauté and let it simmer gently over low heat for 15 minutes.
After about 10 minutes of cooking the wine, add the pasta to the boiling salted water.
Be careful not to discard the pasta cooking water—you’ll need it shortly. Stir again and continue cooking, adding about 100 ml of the pasta water.
Finally, taste for salt and finish cooking, stirring often until everything is perfectly blended.
Serve immediately while still hot, and enjoy this simple yet wonderfully flavorful Tuscan dish.
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