Sauce all’Amatricana or, alla matriciana, is an Italian pasta sauce hailing from the Amatrice region of Italy and is extremely popular throughout Lazio and the city of Rome.
Traditionally, this sauce is made by sautéing guanciale (pork cheek) in olive oil, and dried chili peppers, before simmering in crushed tomatoes and generously topping with pecorino cheese.
This variation subs out the pork for lamb, which is slowly simmered to tender perfection.
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