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. … Continue reading Sugo all’Amatriciana with “offal”