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

  • Serves

    serves 6-8


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.


  • 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


Step 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.

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