Ragù with duck and homemade tagliatelle 

A red sauce of great flavor for the presence of duck meat and wine. The long cooking mixes the flavors well and makes the sauce particularly creamy, suitable for the rough surface of tagliatelle. The resulting sauce is hearty and fragrant, excellent seasoning for tagliatelle.

Pasta with duck sauce is a first course that will conquer everyone.

The duck sauce is in fact a sauce with an intense and tasty taste.

The combination with pasta of tagliatelle shape is one of the most appreciated by connoisseurs. In fact, thanks to their porosity, tagliatelle are able to retain and enhance the strong taste of duck sauce.

When I was a child, my grandmother often made me homemade pasta. She called the tagliatelle, "macaroni", which today are a dry perforated pasta like cannellone, but smaller and striped. So I grew up calling them that. But since the whole world called that pasta tagliatelle, I imagined that my grandmother was wrong. Then when I grew up, studying the cuisine of my land, I discovered that in Arezzo the egg pasta from the cut tagliatella, they call it "macaroni". While for others the macaroni, are a square cut a little smaller than lasagna. Since the provinces of Siena and Arezzo are bordering, it may be that contamination has occurred. Back then, my grandmother wasn't wrong at all even though we lived in the province of Frosinone. So when you find, especially in ancient Tuscan cookbooks, the word "macaroni" be careful not to associate it with those we know today.

The shape of fresh pasta used enhances the strong taste of the sauce even if this dish is inspired by the Venetian recipe of bigoli with duck sauce. Tagliatelle with duck sauce are a simple first course to prepare even if cooking the sauce takes some time for this reason this appetizing dish is suitable for an important lunch like on Sundays.

Ingredients

FRESH EGG PASTA - 480 Gr

DUCK breast - 250 Gr

PEELED TOMATO 200 Gr

VEGETABLE BEATEN celery, carrot and onion - 80 Gr

EXTRA VIRGIN OLIVE OIL (EVO) 3 table spoons

VEGETABLE BROTH 200 ml

GARLIC CLOVE 1

BAY LEAF 1 leaf

MIXED HERBS 2 table spoons

BLACK PEPPERCORNS 3

RED WINE 1/2 Glasses

Preparation

In a saucepan, brown the chopped celery, carrot and onion and the crushed garlic clove in a primer of oil. After about 15 minutes, when the sauté has released its characteristic scent and is well browned, add the diced duck meat. Let the meat brown until it has changed color. At this point blend with the wine and add the coarsely chopped peeled tomatoes. Season with salt, pepper and flavor with a mixture of chopped herbs. Wet everything with the broth and cook for an hour over low heat. Meanwhile, roll out the tagliatelle and cook them in plenty of boiling salted water, drain and season with the meat sauce. Mix well and serve immediately with a sprinkling of grated Parmesan cheese.