Pancetta Reduction

Flavorful reduction sauce goes well with pork or steak!

Step: 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.

Step: 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.

Step: 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.

Step: 4

Pour the reduced mixture into a blender; add the reserved pancetta and blend until smooth.

Per Serving: 168 calories; protein 4.3g; carbohydrates 5.7g; fat 9.7g; cholesterol 25.3mg; sodium 298.9mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, make sure for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do more often .