55 minutes

Extra virgin olive oil, 2 tbsps
Boneless and skinless goose breast, diced, 5 oz
Goose liver, minced, 3 oz
Minced rosemary, 1 tbsp
Minced sage, 3/4 tbsp
Crushed red chili flakes, 1/2 tsp
Minced stalk celery, 1
Carrot, minced, 1/2
Minced small yellow onion, 1/2
Dry white wine, 1/2 cup
Can whole peeled tomatoes, crushed, 14 oz.
Kosher salt and freshly ground black pepper, to taste
Fresh tagliatelle pasta, 1/2 lb
Grated parmigiano reggiano, to garnish


Heat 1 tbsp oil in a skillet over medium ­high heat. Cook the goose breast for 5–7 minutes until browned, then transfer it to a bowl. Cook liver until browned, for 4–6 minutes and transfer it to the bowl with the breast.

Add the remaining oil to the skillet; cook rosemary, sage, chili flakes, celery, carrot and onion for 8–10 minutes, until golden. Add wine and cook until evaporated, for 5–7 minutes. Add tomatoes, salt and pepper; cook until thickened, for about 20–22 minutes.

Stir in the reserved goose breast and the liver.

In the meantime, cook pasta in salted water until al dente, for about 7 minutes. Drain, reserving 1/2 cup of pasta water; toss pasta and the reserved water in a skillet with the sauce. Garnish using parmigiano reggiano.

Thanks to: Jovina Cooks Italian