Bigoli with Duck Ragu

Ingredients

• 300g (10.5 oz) bigoli pasta 300g (10.5 oz) bigoli pasta
• 500g (1.1 lb) duck meat, boneless and skinless, cut into small pieces 500g (1.1 lb) duck meat, boneless and skinless, cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 250ml (1 cup) chicken or vegetable broth 250ml (1 cup) chicken or vegetable broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
2. 2.
   Add the duck meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the crushed tomatoes, tomato paste, chicken or vegetable broth, rosemary, thyme, salt, and pepper. Bring to a simmer.
4. 4.
   Reduce the heat to low, cover the pot, and let the ragu simmer for 2-3 hours, stirring occasionally, until the duck meat is tender and the flavors have melded together.
5. 5.
   While the ragu is simmering, cook the bigoli pasta according to package instructions until al dente. Drain the pasta.
6. 6.
   Serve the bigoli pasta with a generous ladle of the duck ragu on top. Sprinkle with grated Parmesan cheese and fresh parsley.

Treat your ingredients with care...

• Duck meat — Make sure to trim any excess fat from the duck meat before cooking to avoid an overly greasy ragu.

Tips & Tricks

• For a richer flavor, marinate the duck meat in red wine and herbs for a few hours before cooking.
• If you prefer a smoother sauce, you can blend the ragu with an immersion blender before serving.
• Leftover ragu can be stored in the refrigerator for up to 3 days or frozen for future use.
• Serve the dish with a side of crusty bread to soak up the delicious sauce.
• Feel free to add a pinch of red pepper flakes for a hint of spiciness.

Serving advice

Serve the Bigoli with Duck Ragu hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese. Accompany it with a side of crusty bread to fully enjoy the flavors of the dish.

Presentation advice

Plate the bigoli pasta neatly on individual serving plates and spoon the duck ragu over the top. Garnish with a sprig of fresh rosemary or thyme for an elegant touch. Serve with a glass of red wine for a complete Italian dining experience.