In Search of the Ultimate Spaghetti/Pizza/Pasta Sauce

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“This may be hard to believe, but the best pasta sauce I ever had was in a small restaurant in San Carlos, Mexico. When we got back home I decided to start experimenting to see if I could duplicate and this is pretty darn close. If you prefer a smooth sauce, substitute tomato sauce for the diced tomatoes. Fresh mushrooms can also be added if desired. Fresh Italian sweet sausage can be used Italian Sausage or, I highly recommend Kittencal's Kittencal's Italian Melt-In-Your-Mouth Meatballs (I wasn't a meatball lover until I tried these.) Next time I make I'm going to try adding diced roasted red peppers. Based on comments of others, the plan is to continue refining this recipe. I look forward to hearing your comments and suggestions!. I serve on my Perfect Egg Pasta and save the leftover sauce to use on a pizza.”
3hrs 15mins

Ingredients Nutrition


  1. In large pot combine crushed tomatoes, tomato puree and diced tomatoes.
  2. Add 1/2 cup of red wine and 1/2 cup water.
  3. Bring to a boil and reduce heat to simmer.
  4. Stir in seasonings (salt, pepper, oregano, basil) and grated cheese.
  5. In frying pan heat olive oil and brown sausage or meat-balls.
  6. Remove the meat from the pan (saving the drippings) and add to the simmering sauce.
  7. In the same frying pan sauté the onions and garlic (adding more oil if necessary) until translucent.
  8. Add onions and garlic to simmer sauce.
  9. Deglaze the frying pan with 1/2 cup of red wine and add to the simmering sauce.
  10. Stirring occasionally, simmer for three hours or until of desired consistency.
  11. To thicken sauce crack the lid and allow to cook down.
  12. To thin add a little more red wine.
  13. Serve on spaghetti, ravioli or use on pizza.

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