Sauces

From the jar, but not mass-produced

To be honest: Even we don’t leave the sugo simmering on the stove for hours every evening. So we looked around for producers who make it the way we would ourselves. Langhe Gourmet from Piedmont cooks ragù with Salsiccia and Barolo, wild boar and Nebbiolo, plus a white truffle cream. From Armatore in Cetara comes a Bolognese sauce made with tonnetto that you won’t forget. All without preservatives and with an ingredient list like Nonna’s.