Spelt tagliatelle with duck & Sangiovese sauce

(Tagliatelle di farro con ragù di anatra)

Serves 6

2½ tablespoons extra virgin olive oil

1 onion, diced

1 carrot, diced

1 celery stalk, diced

200 g (7 oz) pancetta, finely diced

1 garlic clove, finely chopped

fine sea salt, to taste

freshly ground black pepper, to taste

2 large duck marylands, skin removed

200 ml (7 fl oz) Sangiovese (Chianti) red wine

250 ml (9 fl oz/1 cup) good-quality tomato passata (puréed tomatoes)

300 ml (10½ fl oz) chicken broth

1 small bay leaf

1 thyme sprig

50 g (1¾ oz) dried porcini mushrooms, double-washed in hot water and strained

1 rosemary sprig

600 g (1 lb 5 oz) spelt fresh egg pasta dough, cut into tagliatelle

freshly grated Parmigiano Reggiano cheese, to serve

Heat half of the extra virgin olive oil in a saucepan over medium heat and add the onion, carrot, celery, pancetta and garlic. Season with the sea salt and black pepper and sauté until they are nicely browned. Be careful not to put in too much salt as the pancetta will be very salty. In a separate frying pan, heat the remaining extra virgin olive oil and brown the duck marylands. Transfer the duck to the pan with the sautéed vegetables. Raise the heat and pour in the red wine and continue to cook until the wine has completely evaporated, stirring occasionally. Add the tomato passata, chicken broth, bay leaf, thyme, porcini mushrooms and rosemary. Simmer over low heat for 2–2½ hours, adding extra chicken broth or water, if required, until the meat is falling off the bones. Take the duck from the sauce and let it cool down. Remove the meat from the bones and then return the meat to the sauce.

Cook the pasta in abundant salted boiling water. When cooked, drain the pasta and mix with the sauce and a little of the pasta water. Serve with lots of freshly grated Parmigiano Reggiano cheese.