Tagliatelle with Duck Ragù

Tagliatelle with Duck Ragù is an elegant variation of the classic pasta with ragù. Here is a recipe to prepare it:

Ingredients for the Duck Ragù:

• 2 ducks, divided into breasts and thighs
• 1 finely chopped onion
• 1 stalk of finely chopped celery
• 1 finely chopped carrot
• 2 cloves of minced garlic
• 1 sprig of rosemary
• 2 bay leaves
• 1 glass of red wine
• 400 g of tomato purée
• Meat broth as needed
• Extra virgin olive oil
• Salt and pepper to taste

Preparation of the Ragù:

1. Season the duck parts with salt and pepper.
2. In a large saucepan, heat the oil and brown the duck parts well on all sides until uniformly golden. Remove them and set aside.
3. In the same pan, add onion, carrot and celery to prepare a sauté, cooking until they are soft.
4. Add garlic, rosemary and bay leaves, letting them lightly brown.
5. Deglaze with red wine, allowing the alcohol to evaporate.
6. Put the duck back into the saucepan, add the tomato purée and cover with meat broth. Let it cook on low heat with the lid on for at least 2 hours, until the duck is tender and easily falls off the bone.
7. Once cooked, remove the duck, debone it and shred the meat with a fork.
8. Return the shredded meat to the sauce and continue to cook to blend. If necessary, add more broth to maintain the right consistency.

Preparation of the Tagliatelle:

1. In the meantime, prepare the tagliatelle following your favorite egg pasta recipe or cook ready-made ones in plenty of boiling salted water.
2. Cook until al dente, then drain.

Completion:

1. Combine the tagliatelle with the duck ragù and mix gently to flavor them in the sauce.
2. Serve immediately, with a sprinkling of grated cheese to taste (Parmesan or Pecorino).

Duck Ragù offers a pleasantly different experience from traditional meat ragù, providing a rich flavor and an unexpected depth to the pasta. Enjoy your meal!