2 oz ‘nduja, casing removed (room temp if possible, 1 oz reserved for later dish)
2 oz diced guanciale (can also use prosciutto)
2 cloves garlic - minced
1 medium shallot - sliced thin
1 sprig fresh oregano
1 cup dry white wine
2 tablespoons white wine vinegar
2 cups chicken stock
Heat a large skillet over medium heat and add ‘nduja and guanciale. The pan should be hot enough to render the fat from the meats but not too hot to burn them. With a wooden spoon, mash the ‘nduja so that it breaks into crumbles. Stir to avoid overcooking, approximately 2 minutes.
Once the pan is oily from the rendered fat, turn heat to medium high and add in the garlic, shallot and fresh oregano. Stir about 1 minute or until fragrant.
Add in white wine and vinegar and bring to a simmer. Allow the wine to reduce and some of the liquid to evaporate. This step should smell amazing. Open a window to make your neighbors jealous. Invite them over if you so desire.
Stir in stock and let simmer for 20-30 minutes not allowing for too much liquid to evaporate.
Strain the sauce. It should be a vibrant red color, tasting complex and spicy with a silky texture.