Tagliatelle al ragù d'oca
Tagliatelle with goose ragout
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ragù, a meat-based sauce, has ancient roots in Italy, evolving from medieval stews. Goose, historically a common farm animal in Northern Italy, became a popular ingredient, leading to regional variations like ragù d'oca. Tagliatelle, a classic Emilia-Romagna pasta, perfectly complements the rich sauce.
Tagliatelle al ragù d'oca is a celebration of regional Italian cuisine, particularly from areas where goose farming is prevalent. It represents a rustic yet refined dish often enjoyed during special occasions and family gatherings.
Regional variations
The recipe and preparation can vary slightly from region to region. Some versions might include different vegetables, herbs, or types of wine.
Family tradition
The dish is often passed down through generations, with each family having their own unique twist on the recipe.
Seasonal dish
While available year-round, it's often associated with autumn and winter months due to the richness of the sauce and the availability of goose meat.
Rich, savory, and slightly gamey, with a hint of sweetness from the vegetables.
The dominant flavor is the rich, savory taste of the slow-cooked goose meat. The mirepoix (onions, carrots, celery) provides a foundational sweetness and aromatic depth. Wine, often red or white, contributes acidity and complexity. Herbs like sage and rosemary enhance the overall flavor profile. The tagliatelle pasta provides a satisfying textural element.
Sourcing Quality Goose
The quality of the goose meat greatly affects the final flavor. If possible, source goose from a reputable butcher or farm.
Slow Cooking is Key
Allowing the ragù to simmer slowly for several hours is crucial for developing rich flavor and tenderizing the goose meat.
Deglazing the Pan
Deglazing the pan with wine after browning the goose meat helps to incorporate flavorful fond into the ragù.
Fresh Tagliatelle
Fresh tagliatelle is highly recommended for its superior texture and ability to absorb the sauce.
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