Summary

Ingredients

• 1 duck breast, (approx. 700g)
• 2 bunches soup greens, everything finely chopped
• 2 onion (s), finely chopped
• 3 clove (s) garlic, finely chopped
• 2 tablespoon tomato paste
• 2 cans tomato (s), chopped
• 1 packet tomato (s), happened
• 2 glasses red wine
• 1 sprig rosemary, finely chop the needles
• 5 stalk / s thyme, chop the leaves
• salt and pepper
• 1 pinch (s) sugar, a hefty
• 1 pinch (s) cinnamon, a strong one for those who like it
• 500 g taliatelle
• Parmesan, freshly grated

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Instructions

1. Peel the duck breast, cut the skin into fine cubes and leave in a pan. Fry the chopped soup greens, onions and garlic in the fat. Also cut the duck into approx. 5mm cubes, add to the vegetables in the pan and fry with them. Put the tomato paste in the pan and roast, deglaze with the red wine, simmer a little. Salt and pepper, add the chopped herbs. Now fill up with the chopped tomatoes and the strained tomatoes, add sugar. Simmer on a moderate heat for about 45-60 minutes, the vegetables should be soft. If that is the case, season with cinnamon.
2. Cook the tagliatelle al dente, drain, reserve some of the cooking water if necessary.
3. Mix the pasta with the sauce, add some cooking water if necessary and a handful of grated Parmesan. Mix so that everything can combine beautifully.
4. Arrange on plates and sprinkle with grated Parmesan.
5. If you still have some thyme left, sprinkle a little on top.
6. Enjoy with a glass of strong red wine (possibly Barolo).