Tuck in to a bowl of pappardelle with duck ragu
Stop what you’re doing and listen up. October 25th marks World Pasta Day. Yep. World. Pasta. Day. So if there’s ever been an excuse to slurp up a bowl of spaghetti or gobble up some cheesy gnocchi, this is it. To celebrate, we thought it was only fitting to bring you a recipe from one of Australia’s pasta empires, Sydney-based Fratelli Fresh. Alla Fratelli: How to Eat Italian by Barry McDonald features a selection of seasonal, heart-warming and traditional Italian recipes, such as this one for pappardelle with duck ragu.
INGREDIENTS
2 cooked duck marylands (confit or roasted)
100 ml olive oil
100 g flat pancetta, cut into batons
1/2 onion, finely chopped
3 garlic cloves, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
400 g tinned chopped tomatoes
1 cup chicken stock
2 tablespoon chopped sage leaves
400 g fresh pappardelle
grated parmesan, to serve
TO MAKE
Pick the meat and skin off the cooked duck, discarding the bones, and roughly shred.
Heat the olive oil in a large saucepan over medium heat. Add the pancetta and cook for five minutes or until crisp. Then add the onion, garlic, carrot, celery and sea salt to taste, and cook for ten minutes or until soft. Add the shredded duck and the tomatoes and cook for 20 minutes or until thickened. Add the stock and simmer for a further ten minutes, then add the sage and check the seasoning.
Cook the pappardelle in a large saucepan of boiling, salted water until al dente, then drain. To serve, toss the pappardelle through the ragu and divide among pasta bowls.
Top with parmesan and freshly ground pepper and serve.
Images and edited recipe extract from Alla Fratelli: How to Eat Italian by Barry McDonald. Published by Murdoch Books.
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