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“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.”

Ingredients Nutrition


  1. In a large saucepan saute the ground beef and Italian sausage over medium-high heat until browned.
  2. Remove from pan and drain in a colander; set aside.
  3. Place the salt pork in the pan and cook, stirring frequently, until pork is crispy and all fat is rendered.
  4. Add the olive oil and onions to the pan.
  5. Reduce heat to medium and saute onions until they are translucent.
  6. Add the garlic and saute another 2 or 3 minutes.
  7. Return the beef and sausage to the pan and add the remaining ingredients; stir to combine.
  8. Taste and adjust seasoning if necessary.
  9. Bring up to a boil, then reduce heat to medium low.
  10. Let bubble gently for about an hour, stirring frequently.
  11. If the sauce is too thin you can thicken it with a tablespoon or so of tomato paste.

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