Bigoli in Duck Sauce

Состав / Ингредиенты:

• Fresh "Bigoli" Pasta 400 Grams
• Duck Liver 100 Grams
• Duck Meat 100 Grams
• Butter 30 Grams
• Olive Oil 20 Grams
• Vegetable Broth 2 Liters
• Tomatoes 60 Grams
• Onion 60 Grams
• Red Wine 100 Grams
• Thyme 1 Pinch
• Marjoram 1 Pinch
• Bay Leaf 1 Piece
• Parmigiano Reggiano (to taste) 1 Piece
• Parsley 1 Pinch

	In a skillet with butter, melt and sauté the onion, adding the duck liver, offal, and meat. Mix all the ingredients well.
	Pour in the red wine, let it evaporate, and add a bit of salt to taste.
	Add fresh herbs, bay leaf, and the tomatoes last. Meanwhile, boil the Bigoli in lightly salted boiling water.
	When the Bigoli pasta reaches al dente, transfer it to the sauce and mix everything together well.