Bigoli With Duck Ragu

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4 duck legs and thighs, skin removed

4 tablespoons virgin olive oil

1 medium Spanish onion, chopped into 1/4-inch dice

1 medium carrot, peeled and finely chopped

2 cloves garlic, peeled and thinly sliced

1 stalk celery, chopped into 1/4-inch dice

8 ounces red wine (Chianti preferred)

1 (28-ounce can) tomatoes, peeled whole

1 cup chicken stock

2 ounce dried porcini mushrooms

Salt and freshly ground black pepper

Bigoli, recipe follows

4 cups whole wheat flour, plus a little more for bench flour

4 eggs

1/2-cup warm milk, with 2 tablespoons butter melted in

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