Pork Ragu “Amatriciana”

Pork Ragu “Amatriciana”: My Answer to Rome’s Pork Obsession

Umbria is essentially Rome's agricultural cousin. Umbria borders Rome and has a strong farming and pig butchering culture built around the Norcineria. A Norcineria is where you get things like porchetta, coppa, guanciale, and ciauscolo, a soft, spreadable salami that I kid you not, was the single greatest bite of food I’ve ever had.

Roman chefs would often visit Umbria to learn these skills and bring them back to Rome. Rome and Umbria revere the pig, and so do I, so this recipe is an Italian American’s answer to Rome and Umbria’s obsession with pork.