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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