Pancetta Reduction Recipe -
Pancetta Reduction Recipe
  • READY IN 40 mins

Pancetta Reduction

Recipe by  

"Flavorful reduction sauce goes well with pork or steak!"

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings


  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins

Reviews More Reviews

Feb 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.


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 5.7 g
  • 2%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 347 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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