Pancetta Reduction

• 1/4 cup unsalted butter (such as Kerrygold(R), divided
• 8 ounces pancetta bacon, diced
• 1 small sweet onion, diced
• 4 cloves garlic, minced
• 1 pinch salt
• 1 (3 ounce) can tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 teaspoon herbes de Provence
• 1 teaspoon ground black pepper
• 2 cups Merlot wine

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.

unsalted butter, bacon, sweet onion, garlic, salt, tomato paste, oregano, ground turmeric, curry powder, herbes, ground black pepper, merlot wine

Taken from www.allrecipes.com/recipe/235417/pancetta-reduction/ (may not work)