Flavorful reduction sauce goes well with pork or steak!

Lora
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

168 calories; 9.7 g total fat; 25 mg cholesterol; 299 mg sodium. 5.7 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/01/2014
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 a cabernet sauvignon rather than merlot though I doubt it made a lot of difference in the recipe. I used my immersion blender to mix it and as you can see from my photo it left it a little chunky---just like I like it! This sauce gives a rich deep flavor that I really think I would like on pasta with some Parmesan added to it. Thanks Lora for giving me ideas of what to do with extra pancetta when I have it on hand. Read More
(2)

Most helpful critical review

Rating: 1 stars
08/22/2014
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 tomato paste down to just a few tablespoons and left out the curry it would have turned out better. As it was the curry was overpowering and did not complement the Herbs de Provence. I ended up throwing away a pound of Pancetta and some great wine. Very disappointed about that.... it was awesome Pancetta. We served our pulled pork without any sauce thank goodness it was super moist and flavorful.... since it was for a large party. Lesson learned... try the recipe in a small batch at least a week before the party.:( Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/01/2014
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 a cabernet sauvignon rather than merlot though I doubt it made a lot of difference in the recipe. I used my immersion blender to mix it and as you can see from my photo it left it a little chunky---just like I like it! This sauce gives a rich deep flavor that I really think I would like on pasta with some Parmesan added to it. Thanks Lora for giving me ideas of what to do with extra pancetta when I have it on hand. Read More
(2)
Rating: 4 stars
02/01/2014
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 a cabernet sauvignon rather than merlot though I doubt it made a lot of difference in the recipe. I used my immersion blender to mix it and as you can see from my photo it left it a little chunky---just like I like it! This sauce gives a rich deep flavor that I really think I would like on pasta with some Parmesan added to it. Thanks Lora for giving me ideas of what to do with extra pancetta when I have it on hand. Read More
(2)
Rating: 1 stars
08/21/2014
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 tomato paste down to just a few tablespoons and left out the curry it would have turned out better. As it was the curry was overpowering and did not complement the Herbs de Provence. I ended up throwing away a pound of Pancetta and some great wine. Very disappointed about that.... it was awesome Pancetta. We served our pulled pork without any sauce thank goodness it was super moist and flavorful.... since it was for a large party. Lesson learned... try the recipe in a small batch at least a week before the party.:( Read More
(1)
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