Pasta with Duck Bolognese

Put the duck leg through a meat grinder.

Heat the oil in a deep frying pan. Briefly fry the duck mince in the oil until hot. Remove the skin from the carrot and dice it, also dice the celery, remove the skin from the garlic cloves and onion and chop them.

Add the diced vegetables, onion and garlic to the minced meat and sauté. Spread the paradeis pulp evenly in the mince and sweat it.

Dust with flour and then extinguish the mince with the red wine and the clear soup and make. Add the tomatoes and the herbs. Simmer the sauce for 1/2 hour at low temperature. In between stir again and again. Finally, remove the herbs from the sauce. Season to taste with salt and freshly ground pepper.

Cook the spaghetti in salted water until al dente and drain. Dress the hot spaghetti with butter and season to taste with salt and freshly ground pepper. Arrange in deep plates and form the duck bolognese over it. Sprinkle with parmesan and bring to the table garnished with basil.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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