Discover this recipe, Tagliatelle with Goose Ragu: with a unique twist on maccheroni from Tuscany, where it’s not just pasta but an experience. “Maccheroni con l’Ocio,” or “pasta with goose” featuring long, tagliatelle-like noodles drenched in a rich goose sauce, known as “sugo d’oca.”

Tagliatelle with Goose Ragù

Guido Pasquariello

This recipe features wide egg noodles, similar to pappardelle or tagliatelle, luxuriously coated in a sumptuous and aromatic goose sauce. The duck breast, delicately cooked with a medley of finely chopped vegetables and enriched with a splash of red wine, creates a sauce that's both deep and flavorful.

5 from 1 vote

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Prep Time 33

Cook Time 1 30

Course First Course

Cuisine Italian

Equipment

Large pot
Skillet
Cutting board
Sharp Knife

Ingredients

8.8 oz Egg noodles (wide tagliatelle)
1.3 lbs Duck breast
¼ cup Celery finely chopped
¼ cup Carrots finely chopped
¼ cup White onion finely chopped
2 cloves Garlic
2 cups Vegetable broth
¼ cup Red wine
1 tablespoon Olive oil
Salt to taste
Black pepper to taste

Instructions

Prepare the Vegetables: Finely chop garlic, onion, celery, and carrots. Heat a skillet with olive oil and sauté garlic until golden, then remove.
¼ cup Celery, ¼ cup Carrots, ¼ cup White onion, 2 cloves Garlic
Sauté Vegetables: Add onion, carrots, and celery to the skillet, cooking on low heat until soft.
1 tablespoon Olive oil
Prepare the Duck: Trim fat from the duck breast, slice thinly, then cut into 1 cm cubes.
1.3 lbs Duck breast
Cook the Duck: Add duck cubes to the skillet with vegetables. Cook for 2-3 minutes, then deglaze with red wine. Add vegetable broth gradually.
¼ cup Red wine, 2 cups Vegetable broth
Season and Simmer: Season with salt and pepper, cover, and simmer on low heat for about 1 hour, adding broth as needed.
Black pepper, Salt
Cook the Pasta: Boil the pasta in salted water until al dente.
8.8 oz Egg noodles
Combine Pasta and Sauce: Drain pasta and mix it into the skillet with the duck sauce. Serve hot.

Notes

For a more intense flavor, add tomato paste while cooking the duck.
Fresh thyme or marjoram can also be added for extra aroma.
Duck meat is typically fatty; trim visible fat for a lighter dish.

For those passionate about exploring traditional Arezzo cuisine, “Maccheroni con l’Ocio” is a must-try. This dish, along with other local specialties, showcases the unique culinary heritage of the region. To delve deeper into the traditional dishes and foods of Arezzo visit this page for a comprehensive guide.