Maltagliati con Ragù d'Anatra - Italian Recipe

Maltagliati con Ragù d'Anatra

🌍 Italian, Emilia-Romagna/Veneto Difficulty: ●●●○○

Maltagliati — badly cut — are the scraps of pasta dough torn into irregular shapes. The duck ragù braises slowly with rosemary and tomato until the meat falls from the bone. Irregular pasta catches the thick sauce in its folds and edges.

Ingredients

• 400g maltagliati or pappardelle
• 600g duck legs
• 1 onion, 1 carrot, 1 celery
• 200ml red wine
• 400g canned tomatoes
• Sage, rosemary

Method

1. Browning — Brown duck legs; remove.
2. Sautéing — Sauté soffritto; deglaze with wine.
3. Step 3 — Return duck; add tomatoes and herbs. Braise 1.5 hours.
4. Shredding — Shred duck; toss with pasta.

Tags: maltagliati or pappardelle, duck legs, onion, red wine, canned tomatoes · Source: Brittani's Almanac