Venetian Duck Ragù - Ragù veneziano con anatra - Cookidoo® – the official Thermomix® recipe platform

Ingredients

• 4 duck breasts, skinless
• 80 g Parmesan cheese
• 100 g onions
• 50 g celery
• 50 g carrot
• 20 g olive oil
• 30 g unsalted butter
• 2 garlic cloves
• 250 g red wine
• 800 g tinned chopped tomatoes
• 25 g plain flour
• 2 tsp ground cinnamon
• 1 vegetable stock cube (for 0.5 l)
• 3 sprigs fresh rosemary
• 2 bay leaves
• 1 tsp sugar
• 1 pinch ground black pepper
• 2 tsp fine sea salt
• water
• 500 g dried paccheri pasta