Pappardelle with Venetian Duck Ragu

Pappardelle with Venetian Duck Ragu
Photo by Scott Phillips


  • 1 lb. fresh pappardelle, preferably whole-wheat, or fettucine or spaghetti
  • 1 28-oz. can chopped tomatoes
  • 1 Tbs. chopped fresh sage
  • ½ to 1 cup lower-salt chicken broth
  • 1 fresh bay leaf or ½ dried
  • 1 cup dry Italian red wine, such as Valpolicella
  • 2 medium cloves garlic, smashed and peeled
  • + 6 more ingredients
    • 2 medium celery stalks, finely chopped
    • 1 small yellow onion, finely chopped
    • Kosher or fine sea salt and freshly ground black pepper
    • 4 skin-on, bone-in duck legs and thighs
    • 1 Tbs. extra-virgin olive oil
    • Freshly grated Parmigiano-Reggiano, for serving (optional)

Heat the oil in a 5- to 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, about 7 minutes. Using tongs, turn the legs over and ...

View full recipe at Fine Cooking


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