A tasty recipe created by food blogger Daniela Del Ben with photos of her husband Diocletian.
Ingredients for 4 people
320 g. of spaghetti
430 gr. of minced duck meat
200 gr. of minced veal
30 gr. of Piacenza pancetta Dop La Castellana Salumificio La Rocca
1 carrot
1/2 stick of white celery
1 bay leaf
500 ml. of vegetable broth
100 ml. of dry white wine
a sprig of thyme
rosemary to taste
1 shallot
1 clove of garlic with a stick of clove
fine salt
White pepper
extra virgin olive oil
Procedure: finely chop celery, carrot and shallot. Brown in a pan with a drizzle of extra virgin olive oil a beaten bacon and the chopped herbs, then add a few tablespoons of broth and cook for about ten minutes, then add the minced meat, the garlic clove stick with clove, rosemary, thyme and a bay leaf.
Let it flavor well, then blend with the white wine.
Once the wine has evaporated, continue cooking by gradually adding the vegetable broth. This type of seasoning has a rather long cooking, it will take about 2 hours.
When the sauce is ready, remove the garlic clove and the aromatic herbs.
Cook the spaghetti in abundant salted water, drain when al dente and toss in the mixed duck sauce.
Decorate as desired with fresh flowers and herbs.
Recommended wine: Cabernet Sauvignon Castello di Spessa
