Pasta rigatoni with duck ragout

Last Updated on April 9, 2024

Cooked rigatoni pasta served with wine braised duck meat.

Ingredients:

300 g of mezzi rigatoni pasta 500 g of shallots 500 ml of beef stock 160 ml red wine 80 ml red wine tomato puree 2 tbsp head parsley 1 tbsp olive oil 4 pcs of crab legs 2 pcs of bay leaves

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1 pc garlic cloves ground pepper salt

Procedure:

1. In a large pot, in heated oil, fry the cleaned, skinned duck legs until golden brown on all sides, remove and set aside
2. Then throw in the peeled shallots, fry them until brown (about 4 minutes), add the peeled, grated garlic clove, tomato puree, bay leaves, pour in the wine and beef broth and mix everything together
3. Put the meat back into the pot, cover and simmer in the oven at 160 °C for about 1.5 hours so that the meat is soft and falls off the bone
4. Peel the meat from the bone, return it to the pot and heat the ragout
6. Cook the pasta in boiling salted water according to the instructions on the packaging, so that it is al dente (to the bite), drain and leave to drain
7. Finally, mix the cooked pasta with the ragu, season with salt and pepper to taste and serve sprinkled with finely chopped parsley.

Note:

Rigatoni – Italian pasta shaped like short, thick rolls. These pasta rolls with straight ends have a scalloped surface.