Bigoli with duck ragù (Bigoi col ragù de anara) from Veneto: Recipes from an Italian Country Kitchen (page 63) by Valeria Necchio

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for duck stock; and spaghetti pasta for bigoli pasta.

  • joneshayley on March 07, 2020

    Whilst very nice, I’m not going to make this again. Mincing my own duck (badly) making duck stock, cooking the ragu for an hour - it’s very time consuming and not worth the effort to flavour ratio for me. I’d definitely enjoy this as a primo in a restaurant but I won’t make it again myself.

  • mziech on September 24, 2017

    Great recipe taste wise (full duck flavor), but color of dish very brown. I cooked the sauce for 4+ hours, recipe says minimum 1 hour, don't think that would have been enough for the sauce to come together.

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