🍝 Pappardelle with duck ragù
Pappardelle with duck ragù pairs wide ribbons of pasta with duck slowly braised in tomato and red wine, scented with rosemary and sage. The meat becomes tender and shreds into a rich, slightly gamey sauce that clings to the broad noodles. It is a hearty autumn and winter dish, served hot as a first course or main.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g pappardelle
- 2 duck legs (about 600 g)
- 400 g chopped tomatoes
- 150 ml red wine
- 1 sprig rosemary and 4 sage leaves
- 1 tbsp olive oil
- Salt and pepper
Method
- Brown the duck legs in the oil, skin side down, until golden; pour off excess fat.
- Add the wine and let it bubble for 2–3 minutes.
- Add the tomatoes, herbs and a splash of water, cover and simmer gently for 1½–2 hours.
- Remove the duck, discard skin and bones, shred the meat and return it to the sauce.
- Cook the pappardelle in salted water, drain and toss with the ragù.
How to make it lighter
- Remove the duck skin before shredding — most of the fat sits there.
- Skim the fat off the sauce after cooling it briefly.
- Serve a moderate portion of pasta (about 80 g dry per person) with a green salad.
History
Wide pappardelle served with a ragù of duck, hare or wild boar is a hallmark of Tuscan cooking. Duck ragù remains a classic of trattorias in central Italy.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →