Ragu Alla Veneziana Venetian Duck Ragu Recipes

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VENETIAN DUCK RAGU



Venetian duck ragu image

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

1 tbsp olive oil
4 duck legs
2 onions, finely chopped
2 fat garlic cloves, crushed
2 tsp ground cinnamon
2 tsp plain flour
250ml red wine
2 x 400g cans chopped tomatoes
1 chicken stock cube, made up to 250ml
3 rosemary sprigs, leaves picked and chopped
2 bay leaves
1 tsp sugar
2 tbsp milk
600g paccheri or pappardelle pasta
parmesan, grated, to serve

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

RAGU ALLA VENEZIANA (VENETIAN DUCK RAGU)



Ragu Alla Veneziana (Venetian Duck Ragu) image

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

1 tablespoon extra-virgin olive oil
4 duck legs, and thighs (skin on bone in)
kosher salt & freshly ground black pepper, to taste
2 medium celery ribs, finely chopped
2 medium garlic cloves, smashed peeled (leave whole and unchopped)
1 small yellow onion, minced
1 medium carrot, minced
1 tablespoon fresh sage, chopped
1 bay leaf
1 cup dry italian red wine (Valpolicella recommended)
1 (28 ounce) can diced tomatoes
1 cup low sodium chicken broth, divided
1 lb fresh fettuccine or 1 lb fresh spaghetti
parmigiano-reggiano cheese, freshly grated (optional)

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

SAUSAGE RAGU (RAGU DI SALSICCIA)



Sausage Ragu (Ragu Di Salsiccia) image

Make and share this Sausage Ragu (Ragu Di Salsiccia) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb plain Italian sausage
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup dry white wine
3 lbs fresh plum tomatoes, peeled, seeded, and chopped (or 28 oz. can imported Italian peeled tomatoes with their juice, passed through a food mill)
salt
fresh ground black pepper
3 -4 fresh basil leaves, torn into bits

Steps:

  • Remove the sausage from the casings.
  • Chop the meat finely.
  • In a large pot, heat the oil over medium heat.
  • Add the sausage meat and the garlic.
  • Cook, stirring often, until the pork is lightly browned, about 10 minutes.
  • Add the wine and bring to a simmer.
  • Cook until most of the wine evaporates.
  • Stir in the tomatoes and salt/pepper to taste.
  • Bring to a simmer.
  • Decrease heat to low.
  • Cook, stirring occasionally, until the sauce is thickened, about 1 hour 30 minutes.
  • Stir in the basil just before.
  • Serve hot over cooked hot pasta.

Nutrition Facts : Calories 358.6, Fat 25.6, SaturatedFat 8, Cholesterol 43.1, Sodium 925.9, Carbohydrate 12.9, Fiber 2.8, Sugar 6.8, Protein 16.6

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Top Asked Questions

What is Venetian chicken Ragu?
This Venetian Chicken Ragu is my interpretation of the Italian classic. Traditionally made with duck legs and served with thick pappardelle pasta, this ragu is as robust as the beef version. This dish is absolutely perfect for cold winter nights served with some good crusty bread to mop up the rich sauce.
How do you cook Ragu with Duck Legs?
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 (photos 7-9).
How to Cook Pasta in Ragu sauce?
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.
What is duck Ragu and what does it taste like?
This duck ragu is traditionally served with pappardelle pasta, it's silky, rich and completely moreish. Like curl up on the couch with a big bowl of the stuff or serve it on a platter at a dinner party, it literally fits any occasion.

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