Tagliatelle with Duck Sauce

Tagliatelle with duck sauce are a rich and flavorful dish, perfect for a special dinner. Here’s how to prepare it:

Ingredients

• 300 g fresh tagliatelle
• 1 whole duck, cut into pieces
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 glass red wine
• 400 g tomato passata
• Meat stock to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Aromatic herbs (bay leaf, rosemary, thyme)

Preparation

1. Start by preparing the soffritto with finely chopped onion, carrot and celery. Sauté with a drizzle of extra virgin olive oil in a large pan.
2. Add the duck pieces and brown until golden on all sides.
3. Deglaze with the red wine and let the alcohol evaporate.
4. Add the tomato passata, meat stock, aromatic herbs, salt and pepper. Cover and simmer over low heat for at least an hour and a half, until the duck meat becomes tender and falls off the bones.
5. Meanwhile, cook the tagliatelle in plenty of salted water following the cooking times indicated on the package for al dente pasta.
6. When the duck is cooked, remove the pieces from the sauce and debone them. Chop the meat and return it to the sauce to combine.
7. Drain the tagliatelle and add them to the pan with the duck sauce, tossing for a few minutes to let the pasta absorb the flavors.
8. Serve hot, garnished with fresh aromatic herbs to taste.

Trivia

The tradition of tagliatelle with duck sauce is widespread in many Italian regions, particularly in hunting areas where duck meat is more easily available. The slow cooking and the use of aromatic herbs typical of Italian cuisine enhance the flavor of the meat, making the dish rich and tasty.