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Pancetta Reduction


"Flavorful reduction sauce goes well with pork or steak!"
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40 m servings 168 cals
Original recipe yields 8 servings (2 cups)

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  • Prep

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 168 calories; 9.7 g fat; 5.7 g carbohydrates; 4.3 g protein; 25 mg cholesterol; 299 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I actually made this to liven up some leftover turkey I had for dinner. I knew that it wouldn't really be a match for what I had, but I needed it for something later on in the week. I did use ...

I doubled the recipe and made it exactly as instructed, but was not able to serve it. The tomato paste was far too strong and the spices did not go together well. I think if I had cut the toma...