The best pasta sauce you can make

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The best pasta sauce you can make

I can make the best pasta sauce. Even better than the Italian nana’s these days. I know that’s a bold statement, but I know I am right. And if you try this sauce, you know it too.

Because I cook the sauce over a fire, instead of cooking it on a gas-fired stovetop, I get the authentic flavour. This is the original Italian sauce they made in the olden days.


  • 15 ripe tomatoes
  • 5 tbsp of olive oil
  • 4 sliced onions
  • 3 finely cut cloves of garlic
  • 2 sliced celery stalks
  • 4 sliced carrots
  • fresh oregano
  • fresh thyme
  • fresh rosemary
  • Salt and pepper
  • boiling water
  • 500 grs of pork leg
  • sea salt

How to

  1. Grate the tomatoes with a food grater and get rid of the skin. Set this aside.
  2. Cut the pork into 2 finger-thick slices and season it with sea salt.
  3. Fire up your grill to a temperature of 250°C (482F). Grill the pork over direct heat for a nice sear. Keep flipping the meat until you see that Maillard effect appear.
  4. Take the pork out of the grill and lower the temperature to around 150°C (302F). Place an oven tray on the grates and pour in the olive oil.
  5. Put the sliced onion in and let it get brown and soft. Add the garlic, celery and carrots. Stirfry it a bit, and then pour in the grated tomatoes.
  6. Let this simmer for a while until you add the meat to the sauce. Lay the oregano, thyme and rosemary on the sauce and top the tray with hot water.
  7. Close the lid and let the sauce simmer for 4 to 5 hours. The sauce is ready when the pork is fall apart tender. When the sauce threatens to dry up before this happens just pour in some extra water.
  8. Pull the pork apart and season the sauce with salt and pepper.

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BBQ gear used

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