Loretta Sebastiani

Loretta Sebastiani
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Vinci sauce, pasta sauce recipe inspired by Leonardo
( Sugo alla Vinci )

Our original home cooking

difficulty: easy

time: preparation: 15 minutes
cooking: 20 to 30 minutes

calories: (kCal)

Ingredients / Serves 4

  • 250 g (8 3/4oz) ground beef meat
  • 250 g (8 3/4oz) fresh sausage, cut into small pieces
  • 300 ml (10 1/2fl oz) puréed tomatoes
  • 1 tablespoon tomato paste
  • 30 g (1oz) shallot, finely chopped
  • Little bunch fresh chives, finely chopped
  • 1 dried bay leaf
  • 2 tablespoons extra virgin olive oil
  • Vegetable stock, if you want
  • Chili pepper, if you want
  • Salt
easy recipe
preparation: 15 minutes
cooking: 20 to 30 minutes
How many calories in a serving?
Calories: XX (kcal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Download free PDF version (292 download).

This Vinci pasta sauce was inspired by the ridged spaghetti created by the Roman entrepreneteur, Alessandro Passi. Read more on our blog about the ridged spaghetti.
We wanted to create a pasta sauce well combined with this kind of pasta and so we thought to use assorted meat as main ingredient.
We suggest to use good-quality ingredients and especially organic ground meat, olive oil and tomatoes.
The ingredients you will need to make this pasta sauce are: ground beef meat, fresh sausage, puréed tomatoes, tomato paste, fresh chives (or dried), dried bay leaves, shallot, olive oil and, eventually, chili pepper.
Here's the recipe!

Sauté the shallot and meat. Sauté the shallot in the olive oil in a pan, on very low heat, stirring frequently. Add the sausage and let it flavor for a minute, stirring frequently. Then add the ground meat and increase the heat. Stir often and let it flavor for a couple of minutes.

Dilute the puréed tomatoes. Meanwhile dilute the puréed tomatoes and tomato paste in 300 ml (10 1/2fl oz) boiling water (if you prefer you can use vegetable stock). Pour into the pan, stir, add the bay leaf, season to taste with salt and lower the flame.

Complete the cooking. Keep on cooking, half-covered, stirring now and then, 20 to 30 minutes. The sauce shouldn't be too thick.
Add the chives some minutes before switching off the gas.


  • - If you like chili pepper add it to the tomato diluted in water.
  • - We used no wine to let meat taste well.
  • - We used no garlic not to cover the meat taste.

What's the right wine for " Vinci sauce, pasta sauce recipe inspired by Leonardo "?

Our suggestion is: Dolcetto d'Asti (red wine of Piedmont - Italy)