Ross's Ultimate Red Sauce

Render bacon (render means cooking the fat off of something) in a pot, then remove bacon from pot and add 2 tbsp of olive oil. Add chopped green bell pepper to fat/oil.
Use food processor to finely chop an onion, celery and carrot. Add mixture to bacon fat, olive oil, peppers. Season w/ salt, pepper, red chile flakes and oregano. Caramelize the carrot/onion mixture. Move to one side of the pot and add ground beef. let ground beef get really brown/caramelize (nobody wants to eat gray meat). Once caramelized, incorporate with onion/carrot mixture. Deglaze pot with 1/2 bottle of cheap red wine. Add 1 small can of tomato paste to mixture and San Marzano whole peeled tomatoes (chopped and drained to remove excess water). Add tomato sauce. Re-season w/ salt, pepper, red chile flakes and oregano. Simmer for as long as possible.
Ross recommends adding spicy Italian sausage to this recipe too (he loves Italian sausage). For this, you take the fresh links and use scissors to cut into mini meatballs (works so much better than cutting the sausage and casing w/ a knife). Cut at a 45 degree angle zig-zag style. Add to pot when rendering bacon, top with grated Parmesan, throw it over some al dente pasta and you're eating good!


  1. Between this sauce and the cornbread, I think it's safe to say that Ross doesn't keep kosher.