VENETIAN DUCK RAGU
Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle
Provided by Cassie Best
Categories Main course
Time 2h45m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
- Carefully lift the duck legs out of the sauce and place on a plate - they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
- Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.
Nutrition Facts : Calories 505 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.9 milligram of sodium
ITALIAN BEEF RAGU
A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.
Provided by Emily Kemp
Categories Main Course
Time 2h45m
Number Of Ingredients 10
Steps:
- Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
- If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
- Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
- Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
- To serve with pasta add cooked pasta into the ragu and toss or use as desired.
Nutrition Facts : Calories 547 kcal, Carbohydrate 12 g, Protein 33 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 119 mg, Sodium 457 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
RAGU ALLA VENEZIANA (VENETIAN DUCK RAGU)
In northern Italy, ragus tend to be more about the meat and aromatic herbs that flavor them than about the tomatoes. This recipe comes from the region around Venice, Italy. The ragu can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently before tossing with pasta.
Provided by Member 610488
Categories One Dish Meal
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a 6-quart Dutch oven or other heavy-duty pot over medium-high heat.
- Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot, skin side down.
- Sear until the skin is browned and crisp (7 minutes). Using tongs, turn the legs over and brown the other sides (2-3 minutes).
- Transfer the duck to a deep platter. Pour off all but about 1 tbsp of the rendered fat and discard or save for another use.
- Reduce the heat to medium low. Put the celery, garlic, onion, carrot, sage, and bay leaf in the pot. Cook, stirring frequently, until the vegetables are softened (7-8 minutes).
- Pour in the wine and increase the heat to high. Cook at a lively simmer for 2 minutes and then reduce the heat to medium.
- Stir in the tomatoes with their juice and 1/2 cup of the broth. Return the duck to the pot and bring the liquid to a boil.
- Reduce the heat to medium low or low to maintain a gentle simmer. Cover the pot and simmer until the meat is fork-tender (1 1/2-2 hours).
- Remove the duck from the pot and set aside until cool enough to handle.
- Skim the excess fat from the top of the sauce with a large spoon. If the sauce seems thin, continue simmering until flavorful and thickened to a saucy consistency.
- Discard the duck skin and shred the meat. Add the shredded meat to the sauce, along with the other 1/2 cup of broth.
- Let the sauce simmer gently for 15 minutes. Discard the garlic and bay leaf. Season to taste with salt and pepper.
- While the sauce is simmering, bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente.
- Reserve about 1 cup of the cooking water and then drain the pasta. Return the pasta to the pot and toss it with some of the ragu, adding a little cooking water if it seems dry.
- Serve the pasta with more ragu spooned over the top, garnished with freshly grated Parmigiano-Reggiano.
Nutrition Facts : Calories 568.4, Fat 6, SaturatedFat 1, Sodium 64.7, Carbohydrate 99.6, Fiber 7.3, Sugar 10.6, Protein 18.5
More about "ragu alla veneziana venetian duck ragu recipes"
SLOW COOKER VENETIAN CHICKEN RAGU PASTA - VIKALINKA
From vikalinka.com
Estimated Reading Time 4 mins
- Heat the olive oil in a large pan and saute diced carrots, celery and onion over low heat for 10 minutes, add minced garlic and rosemary and cook for 2 minutes longer.
- In a slow cooker combine the sauteed vegetables, skinless, boneless chicken thighs previously seasoned with salt and pepper, chopped tomatoes and red wine.
- Set your slow cooker to LOW and cook for 8 hours. At the end of the cooking time remove the chicken thighs with a slotted spoon to a large plate and shred the chicken with two forks. The chicken should be easy to work with. Return to the sauce, season with salt and pepper to taste and mix thoroughly.
- Cook the pasta according to package instructions and combine the desired amount with Venetian Chicken ragu, freeze the leftover chicken ragu.
VENETIAN DUCK RAGU WITH PAPPARDELLE - INSIDE THE …
From insidetherustickitchen.com
Estimated Reading Time 8 mins
- Season the duck with salt and pepper then rub it all over with 1/2 tsp cinnamon. Sear it skin down first in a large pan with a little olive oil on a medium to low heat for 7-8 minutes on each side until browned, set aside on a plate.
- Add 1 tbsp of olive oil to the same pan, add the chopped carrot, onion and celery, orange zest, bay leaf and 1/2 tsp cinnamon and saute slowly for 10 minutes, stirring often until the vegetables are soft.
- Add the duck back to the pan and add the wine, reduce the wine by half then add the orange juice, pureed tomatoes (passata), tomato paste and stock stir to combine all the ingredients and simmer slowly uncovered for 2 hours turning the duck around halfway through. If the sauce reduces too much add more stock or water.
- Turn the sauce off the heat and remove the duck legs, let it cool on a chopping board for 10 minutes then shred the meat off the bone using a fork. Roughly chop it then add it back to the sauce, the ragu is ready at this point so heat the ragu up while your pasta is cooking.
VENETIAN DUCK RAGU – SKINNY KITCHEN SECRETS
From skinnykitchensecrets.com
Estimated Reading Time 2 mins
PAPPARDELLE WITH VENETIAN DUCK RAGU - RECIPE - …
From finecooking.com
4.2/5 (12)Servings 1Cuisine ItalianCategory Main Course
VENETIAN DUCK RAGù - RAGù VENEZIANO CON ANATRA - …
From cookidoo.co.uk
RAGU ALLA BOLOGNESE RECIPE | HOW TO MAKE AUTHENTIC ...
From youtube.com
DUCK RAGU WITH PAPPARDELLE RECIPE | PASTA EVANGELISTS
From pastaevangelists.com
Estimated Reading Time 4 mins
- In a large pot or dutch oven, heat a tablespoon of olive oil. Add your duck legs and brown on all sides. Once crisp and golden in colour, remove the duck from the pot and set aside.
- Add another glug of olive oil if necessary (the duck will likely have rendered enough fat that you do not need to do so), before adding the onion, carrot, and celery. Sauté over a medium heat until softened, then add the garlic and sage leaves. Continue to fry until the mixture is fragrant.
- Deglaze the pot with your wine, ensuring to capture the delicious browning on the bottom of the pot, for a deeper, meatier sauce. Allow the alcohol to cook off, before adding your tomatoes, stock, cinnamon, bay leaves, salt, and pepper. Stir this mixture, then add the duck legs, ensuring they are fully submerged in liquid.
- Reduce the heat, place the lid on the pot and allow the mixture to gently simmer for 2 hours, stirring occasionally.
VENETIAN DUCK RAGU WITH ORANGE | KRUMPLI
From krumpli.co.uk
VENETIAN DUCK RAGU WITH PAPPARDELLE - INSIDE THE …
From pinterest.ca
RAGU ALLA VENEZIANA (VENETIAN DUCK RAGU) RECIPE
From recipenode.com
OVEN ROASTED PORK WITH RHUBARBECUE SAUCE RECIPES
From tfrecipes.com
VENETIAN DUCK RAGU WITH PAPPARDELLE - INSIDE THE …
From pinterest.fr
VENETIAN DUCK RAGU RECIPE
From crecipe.com
COUNTRY STYLE PATE EN TERRINE RECIPES
From tfrecipes.com
VENETIAN DUCK RAGU - MY RECIPE MAGIC
From myrecipemagic.com
VENETIAN DUCK RAGU WITH PAPPARDELLE - INSIDE THE …
From pinterest.com
VENETIAN DUCK RAGù WITH PAPPARDELLE – PASTA EVANGELISTS
From pastaevangelists.com
VENETIAN DUCK RAGU WITH PAPPARDELLE - INSIDE THE …
From pinterest.com.au
VENETIAN DUCK RAGU WITH PAPPARDELLE - YOUTUBE
From youtube.com
PAPPARDELLE WITH VENETIAN DUCK RAGU
From facebook.com
VENETIAN DUCK RAGU | RAGU RECIPE, DUCK RAGU, BBC GOOD …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love