Pappardelle with duck ragù (Pappardelle con ragù di anatra) from American Sfoglino: A Master Class in Handmade Pasta (page 81) by Evan Funke
- sage
- carrots
- celery
- rosemary
- tomato paste
- dry red wine
- prosciutto
- eggs
- chicken broth
- duck legs
- chicken hearts
- Parmigiano Reggiano cheese
- yellow onions
- Italian 00 flour
- chicken gizzards
Where’s the full recipe - why can I only see the ingredients?
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.