Absolutely the Best Pasta Sauce Recipe!
Robert Reoch Invents the Best Pasta Sauce Recipe
This is absolutely the best pasta sauce you will ever eat!
I’ve been preparing this sauce for over 30 years. Decades of experience and experimentation have culminated in this one, incredibly delicious sauce. This is one sauce you will not find on Food Network, which I do follow faithfully.
In order to fully appreciate this sauce, you must fully commit to the process. I suggest you read the entire recipe and instructions prior to beginning your culinary masterpiece.
Your efforts will result in a truly magnificent sauce that no one can resist. Don’t be afraid to invite guests for your first presentation of this wonderful sauce. Be ready to serve seconds and thirds. This rich, vibrant sauce is absolutely the best! (Just wait ‘til you discover the secret ingredient!)
Five Easy-to-Follow Segments for the Perfect Sauce
This recipe is broken into five easy-to-follow segments:
1) Utensils and Implements 2) Ingredients 3) Prep 4) Directions 5) Pasta Suggestions
Utensils and Implements you will need:
• Large 12” sauce pan with high sides OR large 10” – 12” pot
• Large pasta pot for boiling pasta
• Large bowl (for temporarily setting aside sautéed vegetables)
• Large 12” serving bowl or larger platter
• Large tongs for tossing pasta
• Salt and Pepper at hand for seasoning adjustments
• Extra Virgin Olive Oil close at hand for drizzling
• Garlic press (optional) or pre-chop garlic
2 Medium onions (chopped)
1 Cup Grated carrots
1 Cup Chopped green peppers
8 Garlic cloves (minced) divided into two portions
½ Cup Olive Oil (Extra Virgin)
1 Tbsp. Fennel seed (whole crushed or 1 tsp. dried)
1 Tsp. Red pepper flakes
2 Tbsp. Oregano (dried, crushed)
1 Tsp. Bay leaf (dried flakes or one whole)
2 Tbsp. Basil (dried, crushed)
1 Tbsp. Parsley (dried, flakes)
1 – 1 ½ Lb. Ground turkey or ground chicken
1 Lb. Italian turkey sausage (sweet or hot)
1 28 oz. can Crushed plum tomatoes
1 14.5 oz. can Diced tomatoes
1 6 oz. can Tomato paste
1 15 oz. can Tomato sauce
1 6 oz. can Sliced beets (chopped with juice) Secret ingredient! Adds deep red color!
½ Cup Marsala cooking wine
½ Cup Grated Parmesan and/or Romano cheese
1 Pinch Ground allspice
1 Tbsp. Anchovy paste
1 Tbsp. Capers (jarred, drained)
1 Tbsp. Sugar or sugar substitute (do not omit)
1 16 pkg. Dried spaghetti rigati (or other dried pasta)
Begin by setting up the cooking area with necessary pots, pans, and
cooking utensils. Wear an apron or an old shirt. (This bright sauce may stain.)
Remove ground meats from refrigerator and allow them to come to room temperature so as not to slow the sauce cooking. With a sharp knife, slit the sides of sausages to allow removal of casings.
Use a garlic press, or pre-mince the garlic and set aside.
Chop green peppers and carrots first and set aside. Chop the onions last (to minimize “crying” during sauce preparation).
Assemble and arrange spices and herbs for easy reach while sautéing vegetables and meats. Pre-open canned and jarred items.
Directions for Preparing Sauce:
• Heat skillet on medium heat and pour in half of the olive oil (¼ cup)
• Add chopped vegetables (onions, carrots, and green peppers) to pan.
Season lightly with salt and pepper. Using a large wooden spoon, sauté
the vegetables until just tender and push them to one side of the pan
leaving an open space on one side to create a “hot spot” for the next
• Drizzle a small amount of additional olive oil into the “hot spot”
area and sprinkle in the dried pepper flakes, fennel seed, oregano, and
basil. Sauté the dried ingredients in the hot spot to release their
essences, stirring them in the oil until the aromas begin to release.
Then, push the sautéed vegetables back to the center of the pan and stir
to incorporate the herbs with the vegetables. Transfer the mixture to a
separate bowl and set aside temporarily.
• Pour the rest of the olive oil (¼ cup) into the pan and add the ground
turkey (or ground chicken) and the Italian sausage meat (removed from
casings). Season lightly with salt and pepper and sauté until fully
cooked. (Drain excess liquid and fat only if preferred.)
• Stir in half of the chopped garlic and mix thoroughly with the meat.
Taste for salt and pepper adjustment. (Save the remaining garlic until
• Stir in canned, crushed plum tomatoes and canned diced tomatoes (fire roasted if available) .
• Add the tomato paste and gradually pour in the tomato sauce to blend.
• Fold in the remaining ingredients (except the the chopped garlic).
Remaining ingredients: dried bay leaf, parsley flakes, Marsala cooking
wine, beets with juice, grated parmesan cheese, ground Allspice, anchovy
paste, capers, and sugar. (Note: sugar reduces any bitterness and
enhances flavors. Add gradually and taste as you go.)
• Allow sauce to simmer on low heat for a minimum of one hour, stirring
occasionally to avoid sticking or burning. Add the remaining garlic
during the last 15 minutes of cooking for a final infusion of rich
• Serve sauce with desired pasta. Suggestions follow.
I like to serve this pasta sauce over any pasta with
ridges on the sides. If you enjoy spaghetti style pasta, look for
“spaghetti rigati” which has ridges along the noodle. Boil the pasta in
well salted water. Italians say the water should taste “like the sea”.
(Don’t overdo it, though. This, you learn with experience.) Be sure the
water has come to a rapid boil before adding salt. Then add a little
olive oil to help prevent sticking and toss in the pasta. Cook until al dente
(still slightly firm “to the tooth”) – never too soft. Use tongs or
pasta ladle to pull the pasta from the boiling water, allowing it to
drain before depositing into a large bowl. Drizzle with a small amount
of olive oil and toss. Serve with the sauce ladled over the top of the pasta, or drop the pasta into your large skillet of sauce and toss to incorporate before serving. Mangia! Mangia! Enjoy!
Copyright Robert George Reoch