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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
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