Sofrito is heavily emphasized as the third critical component in a "sofregit" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard "sofregit" recipe. Some "sofregit" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes "soffritto". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the
Amatriciana sauce ingredients. While everybody seems to agree about the use of guanciale and tomato, onion is not favored in Amatrice, but is shown in the classical handbooks of Roman cuisine. Amatriciana bianca is a variant without tomatoes. For frying, olive oil is most commonly used, but "strutto" (canned pork lard) is used as well. The addition of garlic sauteed in olive oil, before adding the guanciale is also accepted , and for cheese either pecorino romano or Amatrice's pecorino (from the Monti Sibillini or Monti della Laga areas) can be used. The addition of black or chili pepper is common. Amatriciana