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Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 6 minutes. Return the pancetta to the skillet. Add the tomato sauce, season with salt and simmer until very thick, about 10 minutes. 2.
3 oz hickly sliced guanciale or pancetta, see Note cut into 1/2-inch strips; 1 fresh red chile, stemmed, seeded and minced; 1 bay leaf; 1 / 2 cup dry white wine; 1 can 28-ounce whole tomatoes ...
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The amatriciana recipe became increasingly famous in Rome over the 19th and early 20th centuries, due to the centuries-old connection [10] between Rome and Amatrice. [11] The recipe was well received and rapidly went on to become a classic of Roman cuisine , although it originated elsewhere.
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Jajang, a meat and vegetable sauce that tops noodles in the Korean-style Chinese dish Jajangmyeon. [5] Korma, an Indian sauce made with meat and/or vegetables braised in yogurt and served with rice. [6]: 24 Palaver sauce, a west African stew-like sauce containing vegetables, meat and/or seafood, and served with rice, fufu, or other starches. [7]