Pasta with duck confit ragu is a way to make a traditional pasta a spectacular dish.
Learn more about Deborah Dana
Ingredients6 portions
Preparation
In a large skillet, heat the olive oil over medium heat and brown the onion, pepper and celery for 2 minutes.
Add the tomato puree to the vegetables, sugar and salt and mix. Cook for 10 minutes over low heat.
Add the duck confit and mix well. Cover and keep warm in what the pasta is ready for.
Cook the fettuccini in boiling salted water for 3 minutes making sure it is al dente (a bit hard).
Remove the fettuccine from the water and strain. Mix with the sauce and serve.
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