Bigoli pasta with farmyard ragu (di corte) from Padova

THE PASTA PROJECT
17Ingredients
70Minutes
770Calories

Ingredients

US|METRIC
  • 400 grams pasta (Bigoli, 14oz or spaghetti, tagliolini, tagliatelle etc)
  • 100 grams duck (3.5oz de-boned and skinned)
  • 100 grams guinea fowl (3.5oz de-boned and skinned)
  • 100 grams stewing hen (3.5oz de-boned and skinned, you can also use chicken)
  • 4 celery stalks
  • 4 carrots
  • 2 onions (peeled)
  • 1 sprig rosemary (remove leaves from sprig)
  • 5 sage leaves (chopped)
  • 3 bay leaves
  • 1 glass white wine
  • 1 cup vegetable stock
  • salt (for cooking pasta and to taste)
  • black pepper (to taste)
  • 3 tablespoons extra virgin olive oil
  • 45 grams Parmesan cheese (1.5 optional)
  • fresh parsley (for garnish)
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    NutritionView More

    770Calories
    Sodium30% DV710mg
    Fat42% DV27g
    Protein55% DV28g
    Carbs32% DV95g
    Fiber40% DV10g
    Calories770Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol45mg15%
    Sodium710mg30%
    Potassium800mg23%
    Protein28g55%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate95g32%
    Dietary Fiber10g40%
    Sugars10g20%
    Vitamin A220%
    Vitamin C25%
    Calcium35%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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