Wide ribbon pasta with duck ragout

Ingredients for 4 servings:

• 1 duck(s), ready to roast, approx. 1 kg
• 1 onion(s)
• 1 carrot(s)
• 1 stalk(s) celeriac
• 25 g bacon
• 1 bunch curly parsley
• 4 sage leaves
• 1 sprig(s) rosemary, dried
• 1 sprig(s) thyme, dried
• 2 tbsp olive oil
• 1 bay leaf
• ½ cup white wine
• 1 tbsp tomato paste
• 1 cup broth, clear
• Salt and pepper, black
• 400 g pappardelle or other tagliatelle
• 3 tbsp Parmesan, freshly grated
• 1 clove(s) garlic

Instructions

Working time approx. 55 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 55 minutes

Pappardelle all’ aretina – A dish for holidays from Arezzo

Cut the duck into 8 pieces, wash them, removing all bones, and dry thoroughly. Peel the onion and garlic clove, grate the carrot, trim and wash the celery, and finely chop the vegetables, bacon, and parsley. Wash the herbs and finely chop the leaves or crush them in a mortar. Heat the oil in a wide, shallow casserole dish and briefly fry the finely chopped herbs. Add the herbs and bay leaf. Arrange the duck pieces side by side on top and cook over medium heat for 10 minutes. Pour in the white wine. Turn the meat over until the wine has evaporated. Dissolve the tomato paste in the broth and pour the broth over the meat. Season with salt and freshly ground pepper. Cover and simmer gently over low heat for about 40 minutes. Towards the end of the cooking time, cook the pasta until al dente, drain well, and set aside. Remove the meat from the casserole dish and keep warm. Remove the bay leaf. Mix the pasta with the sauce and Parmesan cheese and place on a warmed platter. Arrange the meat on top. Serve immediately. Serve with a mixed salad and dry red wine (Chianti dei Colli Aretini).