The majestic shape of the pappardelle is great in absorbing the juices of slow-cooked, meat-based ragu.
This pasta is renowned for it’s long, flat, thick ribbonesque strands … and similar to a python constricting its prey, the pappardelle folds around the ragu sauce enhancing the wonderfully thick, rich and rustic sauce.
It’s a marriage perfect for winter evenings spent drinking great red wine with a roaring log fire in the background. Using duck as the meat base in the ragu along with some porcini and fennel seeds gives this sauce an intense flavour. The small addition of prunes blends with the duck perfectly as it slightly caramelises the meat sauce.
My family and friends love this dish and long for the winter months where slow cooking prevails. Although it's not a quick dish to prepare the results are definitely worth the wait.
Here's Buon Appetito to you, your family and friends!
Long, flat, thick ribbons of pappardelle with slow cooked duck ragu.
Ingredients 250g Pappardelle Pasta
350g Luv-A-Duck Pre-Cooked Traditional Duck Breast
2 Cups Merlot
1 Small Carrot
50g Pitted Prunes
50g Dried Porcini Mushrooms
1 Teaspoon Black Pepper to taste
2 Teaspoons Fennel Seeds
1 Mushroom Stock Cube
4 Cups Water
375ml Tomato Salsa
Pappardelle pasta, duck breast and broccoli are the key ingredients in this dish.
Cut the duck breast into large chunks and combine with the wine, carrot, prunes, dried porcini mushrooms, pepper, fennel seeds and mushroom stock and water to marinade for 60 minutes.
Cut the duck breast into chunks and add the carrot, prunes, porcini, pepper, fennel seeds and mushroom stock.
While duck is marinating, blanch broccoli in boiling water seasoned with a little salt for a 2-3 minutes.
Add the red wine and water and marinade the duck for approximately 60 minutes.
Place the duck and marinade into a large pot and bring to the boil. Continue to cook until all liquid has been reduced.
Place the duck and marinade into a large pot and slow cook to reduce all the marinade liquid.
Add the Tomato Salsa and simmer for approximately 15 minutes until the sauce is deep and rich in texture.
Add the Tomato Salsa and simmer for 15 minutes until the ragu has become thick and robust.
While sauce is simmering bring a saucepan with salted water to the boil. Add pasta and cook for approximately 5 minutes.
Cook the pappardelle pasta for approximately 4-5 minutes (if fresh) or 7-8 minutes (if dried).
Drain the pappardelle and serve on large flat plates. Top the pasta with the duck ragu. Cut the broccoli into small florets and scatter throughout the pasta and ragu. Garnish with freshly shaved parmesan cheese.