Healthy pasta recipe for 6 people, takes only 30 mins; recipe has olive oil, duck leg, onion, garlic clove, ground cinnamon, plain flour, red wine, chopped tomato, chicken stock cube, rosemary, bay leaf, sugar, milk, pappardelle and parmesan.
Venetian duck ragu
Course: Healthy pasta
Servings
6
servings
Prep time
15 mins
Ingredients
- Red Wine: 250ml red wine
- Garlic Clove: 2 fat garlic cloves, crushed
- Parmesan: parmesan, grated, to serve
- Olive Oil: 1 tbsp olive oil
- Onion: 2 onions, finely chopped
- Chopped Tomato: 2 x 400g cans chopped tomatoes
- Milk: 2 tbsp milk
- Sugar: 1 tsp sugar
- Bay Leaf: 2 bay leaves
- Rosemary: 3 rosemary sprigs, leaves picked and chopped
- Plain Flour: 2 tsp plain flour
- Ground Cinnamon: 2 tsp ground cinnamon
- Chicken Stock Cube: 1 chicken stock cube, made up to 250ml
- Pappardelle: 600g paccheri or pappardelle pasta
- Duck Leg: 4 duck legs
Directions
- Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
- Carefully lift the duck legs out of the sauce and place on a plate - they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
- Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.
