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.
- 1⁄3 cup olive oil
- 10 oz. boneless, skinless goose breast, minced
- 6 oz. goose liver, minced
- 2 tbsp. minced rosemary
- 1 1⁄2 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
- 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.