"DUCK IN A BOWTIE" PASTA

Provided by Lori McLain

Time 50m

Number Of Ingredients 13

1/4 c extra-virgin olive oil
1 medium onion, finely chopped
2 clove garlic,peeled and chopped
1 stalk(s) celery, chopped
1 medium carrot,peeled and chopped
1 lb ground duck
1 can(s) (28 oz.) crushed tomatoes
1/4 c flat-leaf italian parsley, chopped
1/4 c fresh basil leaves, chopped
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 lb dry bowtie pasta
1/2 c freshly grated parmesean or pecorino romano cheese

Steps:

1. In a large skillet heat the olive oil. When oil is very hot, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes.
2. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground duck.
3. Saute, stirring frequently and breaking up any large lumps and cook about 10 minutes.
4. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Add salt and pepper. This will take approximately 1/2 hour.
5. While sauce cooks down, prepare bowtie pasta according to package directions. Drain well.
6. To serve, divide pasta on serving plates and top with bolognese. Sprinkle with parmesan or pecorino cheese if desired.