Bigoli con anatra (bigoli pasta with duck sauce) - Veneto
Prep time
Cook time
Total time
Categories: Kids, Dairy-free *substitute olive oil for butter and eliminate cheese, Gluten-free*use Gluten free pasta
Bigoli are a thick spaghetti made with flour, egg and water and pressed through a press called a bigolaro. If bigoli are not available, then tagliatelle or pappardelle are fine substitutes.
Recipe type: First Course (Primo)
Cuisine: Veneto
Serves: 4
  1. In a large pot, bring to boil 5 litres of water with 50 grams of salt.
  2. In a large sauce pan, add the butter, celery, carrot, shallot and garlic and cook over medium heat, stirring.
  3. After about 5 minutes, turn up the heat and add the chopped duck, bay leaf, clove and cinnamon and stir to brown the meat.
  4. Add the red wine and reduce the heat to low.
  5. Add salt and pepper and cook for 30 minutes, adding broth as and when the mixture becomes dry Discard the garlic.
  6. Cook the pasta for the time indicated on the package. Drain the pasta and toss with the sauce. Divide into serving bowls and sprinkle the cheese over top. Add a bit of freshly ground pepper to the top and serve.
Recipe by Living a Life in Colour at