Bigoli pasta with farmhouse ragu
This delicious three poultry pasta ragu from Padova is a delicious combination of duck, guinea fowl and stewing hen!
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 g Bigoli pasta ((14oz) or spaghetti, tagliolini, tagliatelle etc)
- 100 g duck ((3.5oz) de-boned and skinned)
- 100 g guinea fowl ((3.5oz) de-boned and skinned)
- 100 g stewing hen ((3.5oz) de-boned and skinned (you can also use chicken))
- 2-4 celery stalks
- 2-4 carrots
- 1-2 onions (peeled)
- 1 sprig rosemary (remove leaves from sprig)
- 4-5 sage leaves (chopped)
- 2-3 bay leaves
- 1 glass white wine
- 1 cup vegetable or chicken stock
- salt (for cooking pasta and to taste)
- black pepper (to taste)
- 3 tbsp extra virgin olive oil
- 45 g Parmesan or grana cheese ((1.5) optional)
- fresh parsley (for garnish)
Instructions
- 1
If you are going to make your own stock, start to prepare it by washing and cutting 2 celery stalks and 2 carrots into large pieces and peeling one onion and cutting it in half. Put the vegetables on to boil covered in water with a tsp of salt. You can also include the poultry bones. This needs to be started at least an hour before you make the ragu.
- 2
Mince or cut the poultry meat, minus bones and skin, and put it into a bowl.
- 3
Add half the white wine to the chopped or minced meat and leave to rest for 15 minutes, so that the meat softens.
- 4
Cut the peeled onion and the celery and carrots finely.
- 5
In a non-stick frying pan or iron skillet fry the onion, celery and carrot in heated extra-virgin olive oil for a few minutes over a medium heat.
- 6
When the vegetables start to soften, add the meat and brown slightly.
- 7
Add the remaining wine, turn up the heat and allow the alcohol to evaporate a little.
- 8
Add the rosemary, sage and bay leaves. Mix and add a little broth, salt and pepper.
- 9
Cook for about an hour on a low heat, adding broth whenever the sauce seems to be drying out.
- 10
Put a pan of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
- 11
Cook the pasta al dente according to the instructions on the packet.
- 12
When the pasta is ready, save a cup of the cooking water and drain.
- 13
Reheat the sauce if you prepared it earlier. Remove the bay leaves. Add some pasta cooking water if it seems dry.
- 14
Add the drained pasta to the sauce. Mix everything together well.
- 15
Serve immediately with some ground pepper and a little parsley as garnish.
- 16
This dish can also be eaten with grated Parmesan or grana cheese.