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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| Prep Time | 1 hour |
| Cook Time | 7 minutes c.a. |
| Servings |
people
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Ingredients
- 11,29 oz tagliatelle
- 4,94 oz goose Breast peeled, deboned and diced
- 3,17 minced goose liver
- 1 tbsp rosemary
- 1 handful sage
- 1 handful red chili peppers
- 1 minced celery stick
- 1/2 minced carrot
- 1/2 minced yellow onion
- 1/2 glass dry white wine
- 1 squashed pelati
- q.s. black pepper
- q.s. grated Parmigiano Reggiano
- 2 tbsp extra virgin olive oil
Ingredients
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Instructions
- 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.
Recipe Notes
