A simple but long-cooked ragù
| Prep Time | 55 minutes |
| Servings |
people
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Ingredients
- 11.28 oz tagliatelle
- 4.9 oz duck Chest without skin, boneless and diced
- 3.17 oz duck Liver minced
- 1 sp Rosemary
- 1 handful Sage
- 1 handful chili Pepper
- 1 stalk of celery minced
- 1/2 Carrot minced
- 1/2 onion yellow, minced
- 1/2 glass white Wine dry
- 1 peeled Tomato pressed
- black Pepper
- Parmigiano Reggiano shaved
- 2 sp extra virgin olive oil
Ingredients
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Instructions
- Heat 1 tablespoon of oil in a pan over medium-high heat. Cook the goose breast until golden brown (5-7 minutes). Transfer everything into a bowl. Cook the liver until golden brown (4-6 minutes); transfer to the bowl with the chest.
- Add the remaining oil to the pan; cook with rosemary, sage, chilli pepper, celery, carrot and onion until golden brown, 8-10 minutes. Add the wine; cook until it has evaporated, (5-7 minutes). Add the tomatoes, salt and pepper; cook until it has thickened for about 20 to 22 minutes. Stir with goose breast and liver.
- Meanwhile, cook the Tagliatelle "al dente" in plenty of salted water for about 7 minutes. Drain, keeping a little cooking water; throw the pasta and water that you have stored in the pan with the sauce. Garnish with Parmesan.
Recipe Notes
Thanks to Jovina Cooks Italian
