Pancetta Reduction
Description
This wine-reduction sauce flavored with pancetta, curry powder, tomato paste, and curry powder is great with beef or pork.
Ingredients
•
1/4 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
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
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
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
Pour the reduced mixture into a blender; add the reserved pancetta and blend until smooth.