Duck & Mushroom Tagliatelle Ragu
Cook Time 45 minutes
½ cup porcini mushroom
4 tbsp extra virgin olive oil
100g flat pancetta, diced small
1 garlic clove, sliced thinly
1 white onion, finely diced
3 sprigs of thyme
1-2 sprigs rosemary
350g duck mince
200g Swiss brown mushroom, sliced
400g tin of tomatoes, crushed
½ cup parsley, finely chopped
2 tbsp butter
½ cup parmesan, grated
Salt & pepper
In a pot of boiling salted water, add the pasta and cook as per packet directions.
Place porcini mushrooms into a bowl, pour enough hot water to cover and set aside.
In a large pan, heat olive oil, pancetta and cook for 3 minutes. Add garlic, onion, thyme, rosemary and cook for a further 3 minutes on medium heat.
Add mince and stir with a spoon to break down the mince. Cook for 5 to 10 minutes or until mince is cooked.
Next add mushrooms to the pan and cook for a further 3 minutes.
Add mushroom liquid, tomatoes and chopped porcini, reduce heat to a simmer and cook for 15 to 20 minutes.
To finish, add parsley and butter and season with salt and pepper.
Strain pasta, combine with ragu and top with grated parmesan.
Serve and enjoy with family and friends!