Tagliatelle with Goose Ragù (Tagliatelle al Ragù d'Oca)

Tagliatelle with Goose Ragu (Tagliatelle al Ragù d'Oca)
Tagliatelle with Goose Ragu (Tagliatelle al Ragù d'Oca)
This hearty goose ragù from Scacciadiavoli winery is flavored with fresh rosemary, sage, and a touch of dried chile.David Hagerman

This hearty goose ragù from Scacciadiavoli winery in Umbria, Italy, is flavored with fresh rosemary, sage, and a touch of dried chile. The heat in the dish calls attention to the sweet-tart character of the tomatoes in the sauce. This recipe first appeared in our November 2014 issue with the story Taste of Umbria.

Tagliatelle with Goose Ragù (Tagliatelle al Ragù d'Oca)
This hearty goose ragù from Scacciadiavoli winery is flavored with fresh rosemary, sage, and a touch of dried chile.
Yield: serves 6-8

Ingredients

  • 13 cup olive oil
  • 10 oz. boneless, skinless goose breast, minced
  • 6 oz. goose liver, minced
  • 2 tbsp. minced rosemary
  • 1 12 tbsp. minced sage
  • 1 tsp. crushed red chile flakes
  • 2 stalks celery, minced
  • 1 carrot, minced
  • 1 small yellow onion, minced
  • 1 cup dry white wine
  • 1 (28-oz.) can whole peeled tomatoes, crushed by hand
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lb. tagliatelle
  • Grated parmesan, for garnish

Instructions

  1. Heat 1 tbsp. oil in a 12" skillet over medium-high. Cook goose breast until browned, 5–7 minutes; transfer to a bowl. Cook liver until browned, 4–6 minutes; transfer to bowl with breast. Add remaining oil to skillet; cook rosemary, sage, chile flakes, celery, carrot, and onion until golden, 8–10 minutes. Add wine; cook until evaporated, 5–7 minutes. Add tomatoes, salt, and pepper; cook until thickened, 20–22 minutes. Stir in reserved goose breast and liver. Meanwhile, cook pasta in salted water until al dente, about 7 minutes. Drain, reserving 1 cup pasta water; toss pasta and reserved water in skillet with sauce. Garnish with parmesan.