Main courses · Pasta & rice
Venetian Duck Ragù - Ragù veneziano con anatra
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 30 min
- Active
- 30 min
- Cook
- 100 min
- Total
- 100 min
- Yield
- 6 portions
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- Category
- Main coursesPasta & rice
- Time
- Over 1 hour
- Difficulty
- Easy
- Rating
- Well rated
- duck breasts, skinless
- 4
- Parmesan cheese
- 80 g
- onions
- 100 g
- celery
- 50 g
- carrot
- 50 g
- olive oil
- 20 g
- unsalted butter
- 30 g
- garlic
- 2 cloves
- red wine
- 250 g
- tinned chopped tomatoes
- 800 g
- plain flour
- 25 g
- ground cinnamon
- 2 tsp
- vegetable stock cube
- 1
- fresh rosemary
- 3 sprigs
- bay leaves
- 2
- sugar
- 1 tsp
- ground black pepper
- 1 pinches
- fine sea salt
- 2 tsp
- water
- water
- dried paccheri pasta
- 500 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 23.1 g
- Energy
- 2,209.2 kJ
- Calories
- 528 kcal
- Fat
- 14.8 g
- Carbohydrates
- 69 g