Duck Ragu
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1 min read

Duck Ragu

Duck Ragu

Ingredients

Method

  • 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
This recipe pairs perfectly with the Ngeringa 'JE' Syrah 2016 from Adelaide Hills, Australia.

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