Whole wheat bigoli with duck ragù

Ingredients

For 1 serving

• Whole wheat pasta75 g
• Duck breast100 g
• Onion30 g
• Carrots30 g
• Celery20 g
• Tomato passata60 g
• Extra virgin olive oil1 teaspoon
• Fresh sage2 g
• Red wine50 ml
• Saltto taste

Contains: gluten, celery, sulphites,

In season: October – February

Method

1. Skin the duck breast and chop it coarsely with a knife; peel the carrot, wash the celery, peel the onion and chop them finely.
2. Heat the olive oil in a saucepan over medium heat and soften the chopped vegetables with the fresh sage for 5 minutes, until soft and the onion is translucent.
3. Add the duck and brown over medium-high heat for 5–6 minutes, stirring, until well coloured; deglaze with the red wine and let it evaporate for 2 minutes, until you no longer smell alcohol.
4. Add the passata, half a glass of water and a pinch of salt, cover and cook over low heat for 40 minutes, stirring now and then, until the meat is tender and the ragù thick; remove the sage.
5. Towards the end bring a pan of water to the boil for the pasta, salt it once it boils and add the wholemeal bigoli; cook for the time on the packet, usually 10–12 minutes, until al dente.
6. Drain them, keeping a small ladle of the cooking water, and dress with the ragù, loosening if needed.