Duck Sauce

Duck Sauce 

500g Bigoli 
400 duck meat minced
4 tablespoon butter
1 tablespoon olive oil

 Olive oil
1 cup chicken broth
1 onion
1 clove of garlic
1 carrot
1 cup red wine
thyme to taste
marjoram to taste
1 bay leaf
Parmiggiano to taste
Parsley to taste

In a pan containing one tablespoon of butter butter and one of olive oil, brown the onions, garlic and carrots. Combine the duck meat and the bayleaf. Mix thoroughly.
Pour the red wine over the duck, allow to evaporate in low heat. Pour the stock and cook for another 10 minutes.
Add the herbs. In the meantime, cook the pasta in abundant boiling and salted water.

When the pasta is cooked, when it is still “al dente”, drain it, put it in the pan with the sauce and toss it with the remaining butter. Remove from the heat and sprinkle with grated cheese, finely chopped parsley and arrange on the serving dish.