Duck Ragout Pasta - cooking recipe

Ingredients

1/4 cup olive oil
1/4 cup finely diced sweet onion
1/4 cup finely diced carrot
1/4 cup finely diced celery
2 duck breasts (~400g), minced
1/2 cup Prosecco wine
1/2 cup orange juice
1 tsp sage
1 pinch ground cinnamon
1 tbsp tomato paste
1 cup beef or chicken stock
1/8 cup heavy cream
Pasta of your choice and quantity (2-4)

Preparation

In a large frying pan, heat olive oil on medium heat. Add onion, carrot and celery and sweat for 10 minutes. Add duck meat and cook for another 25 minutes until it is well browned. Deglaze the pan with the Prosecco and orange juice and cook until almost all the liquid has evaporated, about 20 minutes. Add sage, cinnamon, tomato paste and broth. Continue cooking until the liquid is reduced by half, about 20 minutes. Season with salt and pepper and add the cream. Set aside.

Bring your salted water to boil and add pasta. When done, add the ragout and stir in butter and Parmesan cheese.