Recipe by Patty Mae
I use this delicious sauce for lasagna and serve it on spaghetti or cappellini. Sometimes I just use it for dunking a piece of crusty Italian bread…mmmmm. The combination of salt pork, fresh herbs, and white wine is what makes it so wonderful.
- 1⁄2 lb lean ground beef
- 1⁄2 lb Italian sausage
- 2 ounces salt pork, cut in 1/4-inch cubes
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 1⁄3 cup chopped fresh Italian parsley
- 3 tablespoons chopped fresh basil
- 1 (8 ounce) can tomato sauce
- 1 (28 ounce) can plum tomatoes, coarsely chopped, with liquid
- 1⁄2 cup dry white wine
Directions See How It's Made
- In a large saucepan saute the ground beef and Italian sausage over medium-high heat until browned.
- Remove from pan and drain in a colander; set aside.
- Place the salt pork in the pan and cook, stirring frequently, until pork is crispy and all fat is rendered.
- Add the olive oil and onions to the pan.
- Reduce heat to medium and saute onions until they are translucent.
- Add the garlic and saute another 2 or 3 minutes.
- Return the beef and sausage to the pan and add the remaining ingredients; stir to combine.
- Taste and adjust seasoning if necessary.
- Bring up to a boil, then reduce heat to medium low.
- Let bubble gently for about an hour, stirring frequently.
- If the sauce is too thin you can thicken it with a tablespoon or so of tomato paste.