b'Umbria SauceSalsa Umbr a 14is robust sauce screams for a fine bottle 4 tablespoons olive oil of your favorite red 34 pound pancetta, cut into 14-inch dice1 pound asparagus wine.6 cloves garlic, thickly sliced2 tablespoons chopped white onion1 pound mushrooms2 tablespoons tomato paste12 cup white wine Chefs Tip2 cups Chicken Stock For a more rustic dish, 1 cup heavy cream14 cup packed, chopped fresh parsley (optional) try roasting a head of 12 teaspoon red pepper flakes (optional)Chopped tomatoes for garnish garlic, then add it to the sauce for a delightful Slice off the asparagus tips, then slice the remaining stalk into 12-inch pieces. Set aside.smoky finish.Cut mushrooms in quarters; if using large mushrooms, cut in 2-inch pieces. Set aside.In a large deep saut pan, heat 2 tablespoons of the oil. Add the pancetta and saut over medium-high heat, until browned, 6 to 7 minutes. Remove with a slotted spoon. If the pan is too crowded, cook the pancetta in two batches. Set aside.Add 2 more tablespoons of oil and heat. Add asparagus, garlic, onion, and mushrooms. Saut over medium-high heat until browned but still firm, about 6 to 8 minutes.Return pancetta to the pan and add the tomato paste. Stir well to combine. Add wine and cook for 2 to 3 minutes, stirring well to dislodge the brown bits at the bottom of the pan. Add stock and the cream. Stir in the parsley and red pepper flakes. Bring to a boil, then simmer to sauce consistency, about 30 minutes. Keep warm. 31 cinque'