Venetian duck ragu recipe | Good Food
Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Measuring cup
- Plate
- Fork
- Wooden spoon
- Colander
- Grater
Ingredients
- 1 tbsp olive oil
- 4 duck legs
- 2 onions finely chopped
- 2 fat garlic cloves crushed
- 2 tsp ground cinnamon
- 2 tsp plain flour
- 250ml red wine
- 2 x 400g cans chopped tomatoes
- 1 chicken stock cube made up to 250ml
- 3 rosemary sprigs, leaves picked and chopped
- 2 bay leaves
- 1 tsp sugar
- 2 tbsp milk
- 600g paccheri or pappardelle pasta
- parmesan grated, to serve
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