Okay, I'm about to brag -- I think I make the best red pasta sauce I've ever tasted. I've eaten in some pretty fine restaurants here and in Italy, but when it comes to a red sauce on my pasta, whether it's a meat sauce or a meatless one, my conclusion is always the same: I like my own homemade sauce better!
So here's a question -- is the "best sauce" simply the one you like best? Or can the "best sauce" be judged by some objective criteria? And if so, what would the judging criteria for the "best" meat sauce and the "best" meatless sauce be? I'm not asking for recipes; I'm asking about the qualities or characteristics that make for a great red sauce.