Heat olive oil, add onions, asparagus, mushrooms and garlic. Saute 5 minutes at medium high heat. Add pancetta. Add white wine and let ingredients absorb wine.
Add tomato paste and stir until combined. Add broth and then cream. Bring to a boil, then reduce heat and simmer until liquid is reduced, around 10 minutes or more.
Serving
Suggestions
Serve under a ribeye steak
Originally Submitted
2/22/2004
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