Tagliatelle with Duck Ragù

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

Ingredients for Duck Ragù:

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

Preparation of the Ragù:

1. Season the duck pieces with salt and pepper.
2. In a large casserole, heat the oil and brown the duck pieces well on all sides until evenly golden. Remove them and set aside.
3. In the same pan, add onion, carrot and celery to prepare a soffritto, cooking until soft.
4. Add the garlic, rosemary and bay leaves, allowing them to lightly brown.
5. Deglaze with red wine, letting the alcohol evaporate.
6. Return the duck to the casserole, add the tomato passata and cover with beef broth. Let simmer on low heat with the lid on for at least 2 hours, until the duck is tender and easily pulls away from 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 cooking to combine. If necessary, add more broth to maintain the right consistency.

Preparation of the Tagliatelle:

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

Completion:

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

Duck Ragù provides a pleasantly different experience from traditional meat ragù, offering a rich flavor and unexpected depth to the pasta. Buon appetito!