TAGLIATELLE WITH GOOSE RAGU’

tagliatelle with goose ragù

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.       

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Tagliatelle with goose ragù
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Prep Time 1 hour
Cook Time 7 minutes c.a.
Servings
people
Prep Time 1 hour
Cook Time 7 minutes c.a.
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe Notes