Pappardelle Recipe

Cooking Directions

1. 1

   Prepare the Duck Ragu

   In a large pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery, and sauté until softened, about 5-7 minutes.

2. 2

   Brown the Duck

   Add the duck legs to the pot, browning them on all sides, about 8-10 minutes. Add minced garlic and cook for 1 more minute.

3. 3

   Deglaze and Simmer

   Pour in the red wine, scraping any browned bits from the bottom of the pot. Let simmer for 5 minutes until slightly reduced.

4. 4

   Add Remaining Ingredients

   Add the chicken broth, diced tomatoes, thyme, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat to low and cover. Let simmer for about 1.5 to 2 hours or until the duck is tender.

5. 5

   Cook the Pappardelle

   While the ragu is simmering, cook the pappardelle pasta according to package instructions. Drain and set aside.

6. 6

   Shred the Duck

   Once the duck is tender, remove it from the pot. Shred the meat, discarding the bones and skin, and return the shredded duck to the sauce.

7. 7

   Combine and Serve

   Toss the cooked pappardelle with the duck ragu. Serve hot, topped with grated Parmigiano-Reggiano and fresh herbs.