I know lots of you found me through my tomato sauce recipe, so here’s a twist.
I cooked some guanciale, took out the crispy bits for later, then softened the onions and made the sauce in that gorgeous fat. Then came a tip from my friend Martha. I’ve always saved Parmesan rinds for soup, but she drops one into her tomato sauce. Inspired!
I also add the tiniest amount of red wine vinegar. Chianti, of course. Start with half a teaspoon, because you can always add more.