Red bagnetto is a typical Piedmontese sauce, particularly popular as an accompaniment for meats, especially boiled meats. Ripe tomatoes are selected and form the base of the recipe. To these are added onions, red peppers, carrots and celery, also chopped, which are then sautéed in a generous drizzle of extra virgin olive oil until soft and aromatic. During cooking, salt and spices are added to balance the acidity and sweetness of the sauce, giving it a unique taste.
