A generous autumn dish for a family gathering. Make the sauce a day ahead, then warm it gently while the pasta cooks.
Serves 4–6
Ingredients
500 g pappardelle
4 duck legs, about 1–1.2 kg
2 tablespoons extra virgin olive oil, plus a little to finish
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, lightly crushed
1 fresh rosemary sprig
2 fresh sage leaves
1 fresh bay leaf
200 ml dry red wine, Sangiovese
1 tablespoon tomato paste
400 g organic passata
400–600 ml hot chicken or vegetable stock
Salt and freshly ground black pepper
Grated Parmigiano Reggiano, optional
Method
Pat the duck legs dry and season with salt and pepper. Place them skin-side down in a heavy casserole over medium heat. Brown for 8–10 minutes, letting the fat render, then turn and brown the other side. Transfer to a plate.
Pour off the excess duck fat, leaving about one tablespoon in the pan. Add the olive oil, onion, carrot and celery. Cook gently for 10 minutes, then add the garlic and herbs.
Stir in the tomato paste and cook for one minute. Add the wine, scraping the bottom of the pan, and simmer for 3–5 minutes.
Return the duck to the casserole. Add the tomatoes and enough stock to come about halfway up the legs. Cover and simmer very gently for 2–2½ hours, turning occasionally and adding stock if needed, until the meat pulls easily from the bones.
Lift out the legs. Remove the skin and bones, shred the meat and return it to the sauce. Discard the herb stems and bay leaf. Simmer uncovered until the ragù is rich and thick. Taste and adjust the seasoning.
Cook the pappardelle in salted water. Reserve a cup of cooking water before draining. Toss the pasta with the ragù, adding a splash of pasta water as needed.
Serve immediately with a little fresh extra virgin olive oil and, if you like, grated Parmigiano.
Alina’s tip: Make the ragù the day before, cool it promptly and refrigerate. Reheat gently until piping hot before tossing with freshly cooked pasta.
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