This is my new favorite meat sauce. The creamy stickiness of face fat and the distinct qualities of the various parts of the head make this one of the most satisfying and complex sauces I’ve tried. The tongue, the cheeks, the brains, the jowls, the pockets of flesh hidden deep within the ocular cavity (it’s like spelunking for meat) – each component adds a different texture and flavor. And making it couldn’t be easier. Season your head with salt and whatever else you want (I put some cinnamon and nutmeg), put it in a roasting pan, roast at 375 for 1.5 hour and 325 for another 2 hours, let cool in the pan until you can handle the flesh, peel off the skin, scrape and pull everything (everything) off the bones and back of the skin and leave in pan, then give it a coarse chop and mix around with all the pan drippings. This will give you the following:
A sloppy delicious mess of juicy and fatty meat. From this point on it’s like making a standard meat sauce. Sautee a battuto of onions/carrots/celery, add the meat, and then add your tomatoes (I used 2 cans of whole peeled tomatoes for the 1 head). Simmer for a while until the sauce reduces to your desired consistency and serve. Normally restaurants add butter and cream to thicken the consistency of a meat sauce. This has the unfortunate side effect of diluting the flavor. But this is not an issue given the unctuousness of the head meat (and particularly the rendered fat). Use fresh pasta to capitalize on all its sticky glory.