Tagliatelle con ragù di anatra e timo I ChefDeg I Saporie

Prepare the ragù by finely chopping the carrot, onion, and celery.

In a pan, melt some butter and sauté the chopped vegetables until softened.

Add the duck breasts to the pan and brown them on all sides.

Pour in the marsala wine and let it reduce.

Add thyme and season with salt and pepper to taste.

Simultaneously, cook the tagliatelle in boiling salted water according to package instructions.

Once the pasta is cooked, drain it and combine it with the ragù.

Serve hot, garnished with grated Parmigiano.

Spice Level:

Allergens