PACCHERI RECIPES
VENETIAN DUCK RAGU RECIPE | BBC GOOD FOOD
Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle
Provided by Cassie Best
Categories Main course
Total Time 2 hours 45 minutes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 505 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 2 grams fiber, ProteinContent 30 grams protein, SodiumContent 0.9 milligram of sodium
BOLOGNESE RECIPES | BBC GOOD FOOD
Bring on the Bolognese! This delicious Italian sauce is highly versatile and can be served, not only on spaghetti, but in pasta bakes and even tacos.
Provided by Good Food team
Number Of Ingredients 1
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