Ground duck bolognaise sauce

• Préparation : 25 minutes
• Cuisson : 120 minutes
• Portions : 8

Ingrédients

• 1 kg Brome Lake ground duck meat
• 100-g bacon (reserve 4 whole slices and cut remaining slices into small pieces)
• 2 onions, finely chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 375 ml (1½ cup) red wine
• 250 ml (1 cup) milk or 15% cream
• 2 796-ml cans Italian tomatoes, diced
• 1 156-ml can tomato paste
• 15 ml (1 tbsp) sugar
• 15 ml (1 tbsp) dried oregano
• 15 ml (1 tbsp) dried basil
• 1 bay leaf
• Salt and pepper to taste
• Spaghetti cooked al dente

Préparation

1. In a large skillet on medium heat, grill the slices of bacon and set aside for serving.

2. Then grill the chopped pieces of bacon. Add the vegetables and garlic and cook for a few minutes or until golden brown. Add the ground meat and cook until the cooking juices evaporate and the meat is nicely browned. Add the red wine and reduce by half. Add the milk or cream, and simmer for 5 minutes. Reduce heat to low. Add the remaining ingredients and cook for 2 to 2.5 hours or until the desired consistency is achieved.

3. Serve the sauce with the pasta and garnish with the strips of the bacon in half.

Recipe from Stephanie Hauver, a duck passionate