Duck ragu pappardelle | Woolworths TASTE

Ingredients

• 20 g dried porcini mushrooms, pieces or slices
• 1.5 litres low-salt chicken stock (be sure to use low-salt)
• 1 tbsp olive oil
• 1 kg duck marylands (about 4)
• 1 brown onion, roughly chopped
• 1 celery stalk, grated using a box grater
• 1 small carrot, peeled and grated using a box grater
• 6 garlic cloves, finely minced
• 1½ cups (375 ml) pinot noir wine
• ¾ cup (195 g) tomato passata
• ½ cinnamon stick
• 2 star anise
• 2 bay leaves, crushed in your hand
• ½ tsp black pepper
• 1½ tbsp roughly chopped fresh rosemary leaves
• 1 tbsp plain flour
• 15 g unsalted butter, softened
• ¼ tsp cooking salt, if needed
• For the pasta:
• 1 tbsp salt, for cooking the pasta
• 400 g pappardelle pasta (or other pasta of your choice)
• Freshly grated parmesan, to serve