World's Best Pasta Sauce

World’s Best Pasta Sauce

With a name like World’s Best Pasta Sauce, the expectation naturally runs high. Trust me, this lives up to the hype.
World's Best Pasta Sauce

(I guess ‘recipe’ is a little bit of a stretch, though. More like ‘suggestions for cooking.’)


2 large cans crushed tomatoes
2 large cans pureed tomatoes
2 cans tomato paste
1 lb ground beef
1/2 lb ground lamb
1/2 lb ground sweet Italian sausage
1 large onion, chopped
3 cloves garlic, minced
3 carrots, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
1 cup red wine
1/4 cup chopped Italian parsley
3 tablespoons sea salt
1 tablespoon pepper
3-4 tablespoons Italian seasoning (to taste)
Olive oil
1/4 cup Parmesan cheese

Optional Ingredients:

Bay leaves
Spicy Italian sausage

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In a large (like, really large) pot, add the crushed and pureed tomatoes. You can add the tomato paste at this point, too, if you want. Bring to a boil and then drop the heat down to low to simmer.

Brown the meat
In a separate pan, brown the beef, the sausage and any other meat you may be adding. When it’s browned, drain and add to the tomatoes in the pot.

Sautee the onion, garlic, carrots, peppers and optional other root veggies in some olive oil. Add a generous pinch of sea salt and keep the lid on until the vegetables are softened. Add to the tomatoes and meat in the pot.

Add the spices (except for the parsley) & the rest of the salt, and add about half the wine. If you haven’t already added the tomato paste, add it now. Stir well and ignore for the next hour or two.

When the sauce has been simmering for about two hours, do a taste test and add more salt/pepper/spices if necessary. You can also add the rest of the wine, if needed. At this point you can add the parsley as well. Simmer for another hour or two.

Just before the three hour mark, add the Parmesan and stir.

After around three or four hours, the sauce should be pretty much the most delicious thing you’ve ever tasted. Turn off the heat, make some pasta, add sauce and enjoy.

Now we eat