Pappardelle with duck and porcini ragu


• 10 1/2 oz (300 g) Delverde pappardelle

• 9 oz (250 g) skinned and deboned duck

• 2/3 cup (3 oz or 80 g) minced celery, carrot and onion

• 1 cup (7 oz or 200 g) peeled plum tomatoes, chopped

• 1 oz (25 g) dried porcini mushrooms

• 5 tbsps grated parmesan cheese

• 3 tbsps extra-virgin olive oil

• 1 tab of butter

• 4/5 cup (200 ml) vegetable broth

• 1 garlic clove, smashed

• 1 bay leaf

• 2 tbsps minced mixed fresh herbs

• 2 cloves, ground in a mortar and pestle

• 2-3 peppercorns
1/2 cup (120 ml) red wine

• salt


• Mix the flour and eggs together to make a smooth dough. cover with plastic wrap and let rest for 30 minutes. Meanwhile soak the dried porcini in warm water until soft, then drain and squeeze out excess liquid.

• Heat the olive oil and garlic in a saucepan and sauté the celery, carrot and onion.

• Add the duck and the porcini and then the red wine. once it has cooked off, add the tomatoes. season with a pinch of salt, bay, peppercorns and cloves. add the broth and cook for 25-30 minutes. Roll out the pasta dough and cut out long, thick strips of pappardelle using a rolling cutter. Bring a large pot of salted water to a boil and cook the pasta.

• Drain when al dente and add to the sauce. add the parmesan, butter and herbs. stir and serve immediately.

Preparation time 25 minutes – cooking time 35 minutes – Level of difficulty easy

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