| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 cups |
Ingredients
- 1 cup pancetta, chopped
- 1 cup onion, chopped
- 1 carrot, finely grated
- 1 celery, finely grated
- 2 cloves garlic, minced
- 1 (32-ounce) can tomato puree
- Pinch ground cinnamon
- Pinch ground cumin
- Pinch ground cardamom
- Serving suggestion: serve over cooked pasta.
Instructions
- In a pan over medium-high heat, saute the pancetta until just starting to brown. Remove the pancetta and add the onion to the pan. Saute the onion until translucent, about 1 minute. Add the carrot, celery, garlic, tomato puree, and cooked pancetta to the pan. Stir and simmer until reduced by half. Add the cinnamon, cumin, and cardamom and stir. Simmer the mixture 5 more minutes.
- Serve the sauce over cooked pasta.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 170 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 6 g |
| Cholesterol | 9 mg |
| Sodium | 136 mg |
Reviews
Horrible, amatriciana needs only salt and red pepper for spices. It is clear that you are not familiar with Italian cooking.