Pappardelle with duck sauce

Ingredients for 4 people

• 400 g fresh pappardelle
• half a small duck
• 50 g pancetta
• 400 g ripe or peeled tomatoes
• an onion
• a carrot
• a stick of celery
• parsley
• fennel seeds
• a glass of white wine
• grated parmesan
• olive oil
• salt and pepper

Method

1. Finely chop the vegetables, herbs and pancetta; fry gently in 4 tablespoons of oil and, before it starts to colour, add the cleaned duck cut into large pieces.
2. Let it take on flavour, then pour in the white wine and let it evaporate.
3. Add the peeled, chopped tomatoes, season with salt and pepper, then cook slowly for about an hour.
4. When cooked, take out the duck, remove the skin and bones, then return the roughly chopped meat to the sauce together with the chopped liver and heart.
5. Flavour with fennel seeds: shortly after, the sauce is ready.
6. Cook the pappardelle (or maccheroni) al dente and toss them in the sauce with grated parmesan.