‘World’s best pasta sauce’ recipe that tastes ‘heavenly’ and is so easy to make

A delicious bowl of always makes the ideal weeknight dinner, as there are so many different varieties and recipes to choose from.

Often, the most simple recipes turn out the best, especially where food is concerned.

And one pasta sauce , which is said to be the ‘best in the world’, only requires a few ingredients that you probably already have at home – and according to fans, it’s so easy to make as well.

The dish was created by , a celebrity chef who has built up a loyal following on thanks to his delicious and authentic creations.

His tomato pasta sauce is said to originate from the Puglia region, and is the same one his grandmother used to make.

He said: “This is simple, easy and will fill your home with the smells and feel of old Italy.”

Fans of the can truly attest to how great it is, and how low-effort too. Commenting on the YouTube video, one person said: “Thanks for this Joe. It’s is a great hit around our family table.”

Another said: “Making the sauce right now, smells heavenly! Thanks for sharing your .” And a third penned: “Joe, this is the best sauce I’ve ever had!! thank you so much for sharing!”

Here’s everything that you need to make this simple dish, which you can serve up with pasta, spaghetti, meatballs or anything else you like.

‘Best pasta sauce in the world’ recipe 

Ingredients

• Three cans San Marzano tomato puree or passata

• Two cans whole San Marzano tomatoes

• ⅓ cup of olive oil

• One yellow onion, diced

• Six cloves of garlic, diced

• Eight tbsp. salted butter

• One tsp. of dried oregano

• One tsp. of dried basil

• ½ tsp. of dried rosemary

• ½ tsp. of dried thyme

• ⅓ cup of fresh parsley, chopped

• Two tsp. of sea salt

• Two tbsp. freshly ground black pepper

• One cup of table red wine

Method

Use a blender to roughly blend the whole San Marzano tomatoes in a medium bowl. Set aside.

Coat the bottom of a stock pot with the olive oil and heat over medium-low heat. Add onion and garlic and sweat slowly for 10-15 minutes.

Once the onions are translucent and starting to turn a light golden, add the butter and stir until melted.

To the pot, stir in San Marzano tomato puree and your roughly blended whole San Marzano tomatoes. Mix in the dried oregano, dried basil, dried rosemary, parsley (but save some for the garnish), salt and pepper. Add the red wine and stir well.

Cover with a lid leaving room for steam to escape and simmer on medium-low heat for at least two hours.

Taste occasionally and when it tastes how you want it, use it for a dish straight out of the pot or set aside and let cool before storing. Serve with pasta, gnocchi, spaghetti, lasagne or any other dish you want.