Bigoli con anatra (bigoli pasta with duck sauce) – Veneto – Living a Life in Colour

Ingredients

• 320 grams bigoli (can substitute tagliatelle or pappardelle )
• 1 celery rib, rinsed, ends removed and finely chopped
• 1 carrot , rinsed, peeled, ends removed and finely chopped
• 1 shallot or onion , skin and ends removed and finely chopped
• 1 garlic clove, skin removed
• 20 grams butter
• 1 duck breast, half the fat removed and discarded, the rest finely chopped
• 1 bay leaf , rinsed
• 1 clove
• 1 pinch cinnamon
• 250 mls red wine
• Chicken or meat broth , as needed
• 30 grams Parmigiano-Reggiano cheese, finely grated
• Sea salt
• Black pepper, freshly ground