Recipe | Delicious | Traditional Grandma’s Bigoli al Ragù d’Anatra#food
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Old-Style Bigoli al Ragù d’Anatra
Ingredients
For the duck ragù
2 duck legs, skin on
3 tbsp extra virgin olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, lightly crushed
1/2 cup dry red wine
1 cup tomato passata (very smooth)
Salt and freshly ground black pepper
A small pinch of nutmeg
1 bay leaf
For the pasta
400 g bigoli pasta
Salt for the water
For serving
Grated Grana Padano or Parmigiano Reggiano
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Preparation
Heat the olive oil in a heavy pan over low heat. Add onion, carrot, celery, and garlic. Cook slowly until soft and aromatic.
Add the duck legs and brown gently on all sides, without rushing.
Pour in the red wine and let it reduce completely, concentrating the flavor.
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Add the tomato passata, bay leaf, salt, pepper, and nutmeg. Cover and simmer very gently for about 1½ to 2 hours.
Remove the duck, discard the skin and bones, and finely shred the meat. Return it to the sauce and let it rest on low heat.
Bring a large pot of well-salted water to a boil and cook the bigoli until al dente.
Drain the pasta and toss it directly into the ragù, allowing the thick strands to trap the sauce.
Serve hot with grated cheese, quietly and proudly.
Old Veneto rule: thick pasta for sauces that lived a long life.