Pancetta Reduction

Pancetta Reduction

Recipe by Lora from allrecipes.com

40 Mins.

Ingredients

8

8 servings

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • Pour the reduced mixture into a blender; add the reserved pancetta and blend until smooth.

Nutritional Facts

Per 8 servings

  • Calories: 168
  • Carbohydrate: 6g
  • Fat: 10g
  • Fiber: 1g
  • Protein: 4g
  • Sugar: 2g

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