Name: Bigoli alla Veneziana con Ragù d’Anatra (Duck Ragu)
Cook time: P0Y0M0DT1H25M0.000S
Total time: P0Y0M0DT13H25M0.000S
Yield: 4 servings
Ingredients: 1 1/2 cups “00” flour; 1 1/2 cups semolina flour; 4 eggs; 1 tablespoon Italian grappa; Bones of 1 whole duck; 2 carrots, chopped; 2 stems celery, chopped; 2 bay leaves; 1 onion, chopped; Meat of 1 whole duck; 2 ounces unsalted butter; 2 ounces extra-virgin olive oil; 2 carrots, minced; 2 stems celery, minced; 1 onion, minced; 1/2 cup dry white wine; 4 bay leaves; Salt and pepper; Spoonful garlic oil; Grated Parmigiano-Reggiano, for serving; Pinch dry rosemary powder

Directions

Special equipment:

a pasta extruder; a meat grinder

For the bigoli: In a mixer, put together the “00” flour, semolina, eggs and grappa. Let all the ingredients mix until the dough appears smooth, sleek and more homogeneous, about 5 minutes. Use a pasta extruder to make the bigoli. When the bigoli are approximately 12 to 13 inches long, cut them by hand and put them on a tray with a bit of semolina to prevent them from sticking together.
For the duck broth: Preheat the oven to 375 degrees F.
Roast the duck bones in a sheet tray for 30 minutes.
Add the bones to a large pot, then add the carrots, celery, bay leaves and onion, then add 3 quarts water. Simmer the broth on the lowest setting of your stove, covered, for 12 to 13 hours.
For the duck ragu: Meanwhile, chop the duck meat into cubes and use a meat grinder to grind all the duck meat.
In a pan, add the butter and olive oil and slowly let the butter melt. Add the carrots, celery and onion and cook them until brown. Add the ground meat and let it cook for 3 to 4 minutes. Add the wine, bay leaves, salt and pepper.
Cook, slowly adding 1 cup of the duck broth whenever the ragu is getting dry, for at least 3 hours.
Cook the bigoli pasta in boiling salted water for no more than 8 minutes or according to how “al dente” you like it.
Put some ragu in a pan with the garlic oil and heat it up. Drain the bigoli and add to the pan with the ragu. Slowly mix and stir. Once you have placed the bigoli al ragu on a dish, add a bit of fresh Parmigiano-Reggiano and sprinkle the rosemary powder on top.

Cook’s Note

If you do not want to go through the entire cleaning and grounding of the duck, you can buy 2 pounds ground duck meat at your local butcher. Similarly, instead of making the homemade duck broth, you can use already-made chicken broth.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Il Pastaficio, Greenwich, CT

Bigoli alla Veneziana con Ragù d’Anatra (Duck Ragu)

Ingredients

Pasta:

Duck Broth:

Duck Ragu:

Directions

Special equipment:

Cook’s Note

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