Flavorful reduction sauce goes well with pork or steak!
- Serves: 2 persons
- ¼cup unsalted butter (such as Kerrygold®, divided
- 8ounces pancetta bacon, diced
- 1small sweet onion, diced
- 4cloves garlic, minced
- 1pinch salt
- 1(3 ounce) can tomato paste
- 2teaspoons dried oregano
- 1teaspoon ground turmeric
- 1teaspoon curry powder
- 1teaspoon herbes de Provence
- 1teaspoon ground black pepper
- 2cups Merlot wine
Step 1Melt 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.
Step 2Stir 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.
Step 3Pour 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.
Step 4Pour the reduced mixture into a blender; add the reserved pancetta and blend until smooth.