Cut the guinea hen into pieces. Brown the pancetta (bacon) and a finely minced onion in butter. Add Fondo Bruno sauce foundation and the guinea hen. Saut� until it becomes a little browned. Add the red wine. Add salt and pepper to taste. Cover with Casamia broth and allow to cook on low heat for approximately an hour. If the sauce is too thin when cooking is finished, add a little flour or two spoonfuls of Fondo Bruno sauce foundation.