This ragu is delicious. It is very easy to make and has a lovely flavour to it.
Duck marylands are legs and thighs joined together. If you can't find duck marylands, you can buy two whole ducks. I will share recipes on how to use up the whole duck. It is actually far cheaper to do this than buy a duck jointed.
Homemade pasta is far superior to packet pasta, it does involve a little effort, but if you have the time, try making it. If you don't have time, buy pappardelle, there are many great brands out there today, it will still taste great.
So if you are looking at trying something new, try this ragu, it's simple and tasty and one my family love, hope yours does to.
4 duck marylands, skin removed
4 tablespoons olive oil
1 medium Spanish onion, diced
1 carrot, peeled, finely diced
2 cloves garlic, peeled and thinly sliced
1 celery stalk, diced
240ml red wine
400g tin diced tomatoes
1 cup chicken stock
30g dried porcini mushrooms
Find my fresh egg pasta recipe here the quantity I make for this sauce is for 4-5 people
Make your pasta dough now, let it rest for 30 minutes, while you start the sauce. All instructions are in the link above.
Place dried mushrooms in a heatproof bowl. Add enough boiling water to just cover the mushrooms. Leave to soak while you get on with the recipe, about 20 minutes is needed.
In a thick bottomed saucepan or cast iron pot, heat olive oil until hot. Add duck marylands and cook until brown on all sides, about 6-8 minutes. Remove from pot, set aside until needed.
Add onion, carrot, garlic and celery, cook, stirring, until softened, about 5-6 minutes. Add wine, tomatoes, chicken stock and dried mushrooms and the soaking liquid, bring to the boil. Add duck marylands and return to the boil, lower heat, cover, and allow to simmer for 1 hour.
Roll out your pasta now. Cut into pappardelle shape.
Remove duck marylands and allow to cool, until cool enough to touch. Pull off all the meat from the bones and return the meat to the pot, discard bones. Simmer, uncovered, for 30 minutes, or until the sauce is quick thick. Season with salt and pepper and set aside.
Cook the pasta: Fill a large pot with water, add 2 tablespoons salt and bring to the boil. Boil pappardelle until cooked, about 1 minute and drain well. Put hot pappardelle into hot ragu and toss well. Serve immediately.
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