Pancetta Reduction

Pancetta Reduction

by Eric Garrett 2 years ago
2.5 (2)
25 minutes
168 kcal
5.7 g carbs
Share recipe
Description

Flavorful reduction sauce goes well with pork or steak!

Ingredients
  • ¼ cup unsalted butter (such as Kerrygold®, divided
  • 8 ounces pancetta bacon, diced
  • 1 small sweet onion, diced
  • 4 cloves garlic, minced
  • 1 pinch salt
  • 1 (3 ounce) can tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon herbes de Provence
  • 1 teaspoon ground black pepper
  • 2 cups Merlot wine
Directions
  1. 1. Melt 1 tablespoon butter in a skillet over medium heat. Cook and stir pancetta in melted butter until crisp, 7 to 10 minutes. Remove pancetta with a slotted spoon to a plate lined with paper towel to drain.
  2. 2. Stir onion and garlic into the pancetta drippings in the skillet; season with salt. Cook and stir until onion is tender, about 5 minutes. Stir tomato paste with the onion mixture until smooth; season with oregano, turmeric, curry powder, herbes de Provence, and black pepper.
  3. 3. Pour Merlot wine over the mixture and stir; bring to a full simmer and cook, stirring frequently, until the volume of the liquid is reduced by half, about 10 minutes. Melt remaining butter into the sauce; stir.
  4. 4. Pour the reduced mixture into a blender; add the reserved pancetta and blend until smooth.
Nutrition Facts
serving: 2 cups
calories: 168 kcal
carbohydrates: 5.7 g
protein: 4.3 g
saturated fat: 4.9 g
cholesterol: 25.3 mg
sodium: 298.9 mg
fiber: 1 g
sugar: 2.1 g