Bigoli With Duck Ragu

Course : Italian
Serves: 4
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1 recipe bigoli - basic recipe -- see * note
=== duck ragu sauce ===
4 medium duck legs and thighs -- skin removed
4 tablespoons virgin olive oil
1 medium spanish onion -- chopped 1/4 inch dice
1 medium carrot -- peeled, chopped fine
2 cloves garlic -- thinly sliced
1 medium celery stalk -- chopped 1/4 inch dice
8 ounces red wine -- (chianti preferred)
1 pound canned tomatoes -- peeled whole
1 cup chicken stock
1 ounce dried porcini mushrooms
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste

Preparation / Directions:

* Note: See the "Bigoli - Basic Recipe" recipe which is included in this collection. To prepare ragu: Wash duck legs and remove all fat. Pat dry. In a thick-bottomed casserole or Dutch oven, heat olive oil until smoking. Add duck legs and cook until brown on all sides and remove, about 10 to 12 minutes. Add onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes. Add wine, tomatoes, chicken stock and dried mushrooms and bring to a boil. Add duck legs and return to boil, lower heat, cover and allow to simmer for 1 hour. Remove duck legs and allow to cool. Pull all meat off the bones and return to the pot without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper and set aside. To prepare dish: Fill a large pot with 6 quarts water and add 2 tablespoons salt. Cook Bigoli until al dente, about 8 to 9 minutes. Heat sauce, drain pasta and toss in pan. Toss to coat and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D16)

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