Pappardelle con Ragù di anatra: Pappardelle with duck ragù

Created by Manuela Darling-Gansser

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Cuisine: Italian
Serves 4-6

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.

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Ingredients

2 free-range duck breasts, trimmed of excess fat and sliced
50 g (2 oz) pancetta, diced
1 Spanish onion, thinly sliced
2 cloves garlic, thinly sliced
1 carrot, finely diced
1 stalk celery, thinly sliced
25 g (1 oz) unsalted butter
2 tablespoons virgin olive oil
1 fresh bay leaf
6 fresh sage leaves
250 ml (8½ fl oz) red wine such as pinot noir
140 g (4½ oz) tomato paste
1 x 800 g (1 lb 12 oz) can
Italian peeled tomatoes
Sea salt and freshly ground black pepper
500 g (1 lb 2 oz) pappardelle
Freshly grated Parmigiano

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Preparation

Heat the butter and oil in a saucepan and brown the duck pieces all over. Set aside on a plate. To the same pan add the pancetta, onion, garlic, carrot, celery and herbs and cook for a few minutes, until they begin to colour.

Add the duck pieces, with any juices that have pooled on the plate, and the wine. Stir well, scraping off anything sticking to the bottom of the pan. When the wine has evaporated, add the tomato paste. Cook for a few minutes, then stir in the tomatoes. Put a lid on the pan and cook over low heat for about 45 minutes, stirring from time to time. The sauce should become thick and rich and the duck meat very tender. Taste for salt and pepper.

Bring a large pot of salted water to the boil. Cook the pappardelle until al dente. Drain the pasta and put it into a warm serving dish. Add the ragù and combine well. Serve immediately with Parmigiano.

Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.

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Comments (1)

11 Aug 2009 04:17 AEST

Heather

Prospect SA

Very Good

I tried this recipe using chicken thigh fillets diced and it was great. It has low acidity and lots of flavour, so it is now one of our favourite pasta sauces.

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