Pappardelle fatte in casa al Ragu di Anatra

Cut the duck breast into cubes.

Pour the oil into a non-stick saucepan, add the diced vegetables and sauté over high heat for 10 minutes.

Add the duck breast and continue to sauté until all the liquids have evaporated.

Pour in the white wine and let it evaporate completely.

Add the chopped sage, tomato sauce, salt, and finally the meat broth or water.

Cook the ragù on low heat for an hour, seasoning with salt if necessary.

Cook the pappardelle in boiling salted water for a few minutes, drain, and add to the sauce, mixing well.

Add a handful of grated Parmesan and serve.

Equipment Needed

Spice Level:

Dietary

Allergens