Tagliatelle with goose ragù make the Sunday lunch very special. The intense taste of the goose is wrapped by the porosity of tagliatelle in a really unique mix of tastes.
Tagliatelle with goose ragù
Heat 1 table spoon of extra virgin olive oil in a pan on medium-high heat. Simmer the goose breast until browning (5-7 minutes). Arrange the whole thing in a bowl. Simmer the liver until browning (4-6 minutes); move in the bowl with the breast.
Add the remaining oil in the pan; simmer with rosemary, sage, chili pepper, celery, carrot and onion until browning, 8-10 minutes. Add the wine. Simmer until it evaporates (5-7 minutes). Add the tomatoes, salt and pepper. Simmer until it thickens, for about 20-22 minutes. Stir with the goose breast and the liver.
In the meantime cook the pasta al dente in an abundant amount of salt water, for about 7 minutes. Drain, saving a part of the cooking water. Put the pasta and the water you have saved in a pan with the sauce. Top with Parmigiano Reggiano.