Amatriciana Sauce

Ingredients

• 2 1/4 lbs tomatoes
• 1 onion
• 3 1/2 oz guanciale
• 1 Tbsp lard
• 1 Cup grated pecorino
• Salt
• Pepper

Directions

Wash, peel, seed, and cut the tomatoes in pieces. Finely chop the onion with the guanciale. In a pan, heat the lard and add the onion and guanciale. When it browns, but not too much, add the tomatoes, season with salt and plenty of pepper. Be careful because the guanciale is somewhat salty. Cook over a lively heat for a few minutes, until the tomato is cooked but not broken. Finish with plenty of grated pecorino.