My Favorite Pasta Sauce of All-Time! _ Chef Jean-Pierre Hello friends, today I am about to share with you my all-time favorite pasta sauce recipe. Get ready to experience the ultimate pasta sauce fusion: the magnificent blend of Bolognese and Pomodoro sauce!

On one hand, we have Bolognese sauce, originating in Bologna in Italy. It’s a hearty, meat-based sauce that has been simmering in Italian kitchens for generations. Picture the tender embrace of aromatic herbs, savory ground meat, and a medley of vegetables, all cooked low and slow to create a symphony of flavors.

On the other hand, we have the light and refreshing Pomodoro sauce, the pride of Naples in southern Italy. This tomato-based sauce is a perfect blend of ripe tomatoes, fresh basil, garlic, and olive oil, creating a bright and tangy flavor explosion that’s perfect for a summer pasta dish.

My Favorite Pasta Sauce Recipe of All-Time! Now, imagine combining these two culinary powerhouses into one extraordinary pasta sauce. It’s like bringing together the best of both worlds, creating a harmony that will leave you craving for more. This fusion not only adds depth and richness to the sauce but also infuses it with a burst of tomato goodness that will transport you to the Italian countryside with every mouthful.

But here’s the best part – you don’t have to be a master chef to create this mouthwatering Pasta Sauce Recipe. With simple ingredients and a pinch of passion, you can recreate this masterpiece in the comfort of your own kitchen. So, whether you’re a seasoned home cook or just starting your culinary journey, this recipe will guide you every step of the way.

In previous posts, I provided recipes for both Bolognese and Pomodoro Sauce. If you would like to try either of those individually, click here for my Bolognese Sauce Recipe or here click here for my Pomodoro Sauce Recipe.

But for right now are you ready to experience the ultimate pasta sauce? Then what are we waiting for?

Let’s get cooking!

The Best Pasta Sauce Recipe: Fusion of Bolognese and Pomodoro

My Favorite Pasta Sauce Recipe: A Fusion of Bolognese and Pomodoro Sauce!

chef jean pierre 200x200 1Chef Jean-Pierre
Hello friends, today I'm going to be sharing my favorite pasta sauce ever! A mix of my Bolognese Sauce and Pomodoro Sauce! A fresh yet rich pasta sauce that is sure to become your favorite too! So come and check out how I make this pasta sauce and try it for yourself. You are going to love it, I promise! Let me know your thoughts in the comments below!
4.35 from 41 votes

Recipe Video

Recipe Ingredients

  • Extra Virgin Garlic Olive Oil
  • 3 cups Onions diced (345 grams)
  • 2 cups Carrot diced small (240 grams)
  • 4 to 5 branches of Celery diced small
  • 2 ½ pounds Spicy Italian Sausage, casings removed (1134 grams)
  • 2 tablespoons Garlic minced (20 grams)
  • 2 cans x 28 ounces) Peeled Tomatoes, (794 grams each) (The Chef uses LaValle)
  • 3 cups fresh Cherry Tomatoes, cut in half lengthwise (450 grams)
  • 2 tablespoons Thyme freshly chopped (6 grams) (use half if using dried herbs)
  • 1 can Tomato Puree (28 ounces / 794 grams)
  • 20 - 30 fresh Basil Leaves
  • Salt and Pepper to taste
  • 1 -2 tablespoons Parmesan Cheese

Recipe Instructions

  • In a frying pan, heat 1 tablespoon of garlic olive oil. Once hot, add the sausage and cook until nicely caramelized, approximately 10-15 minutes. If the sausage releases excessive fat, you can strain it*.
  • In a large pot, heat a generous amount of good olive oil. Once hot, add the onions and cook until they turn a light golden brown. Add the celery and carrots, and cook for a few minutes.
  • Add the minced garlic and as soon as its aroma becomes noticeable, add the peeled tomatoes, thyme, tomato puree, and roughly chopped half of the basil leaves. Transfer the cooked sausage to the pot and simmer over very low heat for about 60 to 90 minutes.
  • Towards the end of the cooking time, add the remaining basil leaves, cut into chiffonade, and adjust the seasoning with salt and pepper.
  • Add the Parmesan Cheese when serving.

*Chef's Note: If you prefer using only one pot, start by sautéing the sausage until it achieves a beautiful golden brown color. Remove the sausage and set it aside while you sauté the onions. You can then use the fat released by the sausage in the subsequent steps.

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