Cooking Vacations with The International Kitchen: Chianti Classico Sauce Recipe
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Chianti Classico sauce

November 2012

When many think about food and Tuscany, they think: pasta. But a pasta is not complete without the perfect sauce! This seasonal and classical sauce comes from the kitchen of our Tuscany cooking vacation, “Cook in the Heart of Chianti,” and is very much based on the flavors you want (which is why most of the ingredients are “to taste”). So grab a bottle of wine to cook with — and enjoy while cooking — and create a fabulous traditional Tuscan meal at home!


Seasonal vegetables (including tomatoes)
Olive oil
Bay Leaves
Red wine (Chianti Classico preferred)
Vegetable broth

For the rue
1 tsp butter
1 tbsp flour


Rinse the vegetables, then place in a pot with olive oil. Add the sage, rosemary, garlic, and a couple bay leaves, and let dry for 5 to 6 minutes. Add the red wine (“Cooking in the Heart of Chianti” uses Chianti Classico) and let boil for 10 minutes.

When about half of the Chianti has evaporated, add vegetable broth (to evaporate the wine, it is very important to not cover the pan with the pot top).

Put the heat to medium temperature and let simmer for about 2 hours, if the liquid becomes too dry, add more vegetable broth.

When you have a nice sauce, strain the sauce and add one spoon of rue (the rue is very easy to do: dissolve a teaspoon of butter, and then add a tablespoon of flour, after a few minutes remove from heat and let it cool before using, otherwise the sauce will form lumps).

Serve with your favorite pasta!