Bigoli with Duck Ragu Recipe

Name: Bigoli with Duck Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe bigoli; 4 duck legs and thighs, skin removed; 4 tablespoons virgin olive oil; 1 medium Spanish onion, chopped into 1/4-inch dice; 1 medium carrot, peeled and finely chopped; 2 cloves garlic, peeled and thinly sliced; 1 stalk celery, chopped into 1/4-inch dice; 1 cup red wine (Chianti preferred); 1 pound canned tomatoes, peeled whole; 1 cup chicken stock; 1 -ounce dried porcini mushrooms

Servings: persons

1 recipe bigoli
4 duck legs and thighs, skin removed
4 tablespoons virgin olive oil
1 medium Spanish onion, chopped into 1/4-inch dice
1 medium carrot, peeled and finely chopped
2 cloves garlic, peeled and thinly sliced
1 stalk celery, chopped into 1/4-inch dice
1 cup red wine (Chianti preferred)
1 pound canned tomatoes, peeled whole
1 cup chicken stock
1 -ounce dried porcini mushrooms

1
To prepare ragu:
2
Wash duck legs and remove all fat.
3
Pat dry.
4
In a thick bottomed casserole or Dutch oven, heat olive oil until smoking.
5
Add duck legs and cook until brown on all sides and remove, about 10 to 12 minutes.
6
Add onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes.
7
Add wine, tomatoes, chicken stock and dried mushrooms and bring to a boil.
8
Add duck legs and return to boil, lower heat, cover and allow to simmer for 1 hour.
9
Remove duck legs and allow to cool.
10
Pull all meat off the bones and return to the pot without the bones.
11
Simmer uncovered for 30 minutes, or until quite thick.
12
Season with salt and pepper and set aside.
13
To prepare dish:
14
Fill a large pot with 6 quarts water and add 2 tablespoons salt.
15
Cook bigoli until al dente, about 8 to 9 minutes.
16
Heat sauce, drain pasta and toss in pan.
17
Toss to coat and serve immediately.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 recipe bigoli, 4 duck legs and thighs, skin removed, 4 tablespoons virgin olive oil, 1 medium Spanish onion, chopped into 1/4-inch dice, and more.

Yes, Bigoli with Duck Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bigoli with Duck Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions