Renaldo Agostino Shares His Nonna’s Sugo Recipe
Photography by John Liviero
Councillor Renaldo Agostino came to Downtown Windsor from the city of Toronto in the early 90s with his twin brother Remo. Since then, he has owned or operated many successful businesses in the core. He has organized and produced some of the largest community events in Windsor, including Jurassic Park Windsor during the Raptors championship run, along with multiple concerts at Festival Plaza and events at Caesars Windsor. Renaldo has been and will continue to be the ultimate advocate for Downtown Windsor.
The sugo tells you when it’s ready.
Renaldo graduated from The University of Windsor with a bachelor of arts in communication studies and attended St. Clair College’s advertising program. He spends time as a volunteer coach and volunteer executive director at Border City Boxing Club on Drouillard Road where he trains champions and mentors Windsor’s youth. Renaldo’s focus for this term is the safety and the prosperity of Downtown Windsor. He loves and believes in this city, in its people and especially in Downtown Windsor.
Nonna’s Sugo
Sugo, a quintessential Italian tomato sauce, is commonly referred to as Sunday Sauce. This recipe for sugo sauce is simmered low and slow to concentrate the tomato flavour and seasonings.
Ingredients
- A good pour of olive oil
- 1 onion, chopped small
- 1 carrot, chopped small
- 1 rib of celery, chopped small
- 2 cloves of garlic, lightly crushed
- Ground beef (about a handful per person)
- Italian spicy sausage, casings removed
- Passata di pomodoro (enough to cover the meat well)
- A spoon or two of tomato paste
- Salt, as needed
- A tiny pinch of dried oregano
- Fresh basil, only fresh
Instructions
- Put a large pot on the stove and add a good pour of olive oil. Let it warm
- gently—not too hot.
- Add the onion, carrot and celery. Cook slowly, stirring often, until everything is soft and smells sweet. This is important—don’t rush it.
- Add the garlic and let it warm in the oil just until you smell it. If it starts to brown, take it out.
- Add the meat and sausage. Break it up with your spoon and let it cook gently. Add a little salt. When it loses the raw colour and starts to cook properly, you’re ready.
- Add the tomato paste and stir it through the meat. Let it cook for a minute—this gives it flavour.
- Now add the passata. Enough so the sugo looks generous, not dry. Stir well.
- Lower the heat so it barely bubbles. Add a tiny pinch of oregano if you like, and a few fresh basil leaves if you have them.
- Let it cook slowly for a few hours. Stir once in a while, especially along the bottom. The sugo should reduce and become thick and rich. If it cooks too fast, lower the heat—sugo should never rush.
- Taste near the end and add salt only if it needs it.
- Serve with pasta that holds the sugo—tagliatelle, rigatoni, or whatever is in the cupboard; always with fresh grated Parmigiano.
Published in the February/March 2026 Edition.
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