Sugo all’Amatriciana with “offal”

This week I made for the first time an Italian spaghetti sauce recipe using Guanciale. Guanciale is a piece of cured pork, specifically the cheek. Although I do have the frozen pig’s head and can certainly find that cheek muscle easily enough, I decided for this first recipe attempt to cure some pork hocks instead. The hocks are an acceptable substitution when, I suppose, you run out of cheeks!

I used our roasted cherry tomatoes as a base for this sauce, adding some of our canned tomato sauce and then store bought past to thicken it. After freezing almost 20 pounds of this summer’s cherry tomatoes, I was glad to find a delicious use for them in the sauce.

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