Duck Ragu
Duck Ragu



  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 4 garlic cloves, chopped
  • 1 red bell pepper, chopped
  • 1 red chilli, chopped
  • 150g tomato puree
  • 450ml red wine
  • 450ml chicken stock
  • Fresh rosemary sprig
  • 450g cooked duck meat
  • Pecorino cheese, shaved, to serve
  • 1 pack of tagliatelle, cooked, to serve
  • Soften the carrot, onion, celery, garlic, bell pepper, and chilli in the olive oil over a medium heat. Add the tomato puree, and cook for 5-6 minutes. Toss in the wine and rosemary, then the stock, and bring to a boil.
  • Chop up the duck meat into small pieces, and add to the sauce. Cook for 45 mins over a low heat, until the meat starts to fall apart. Add the ragu to your pasta, and serve topped with cheese.
30 mins
4 servings

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box