PREPARATION

Cut the duck into small pieces. Wash the carrots and celery and cut in small pieces. Remove the onion, shallots and garlic from the peel and cut everything is fine. Heat the broth.

Heat a little olive oil and fry the carrot, celery, onion, garlic and the chopped shallots. In another pan, melt the butter and the butter has a nice golden brown color, bake herein duck along with the thyme sprigs. Thyme gives the duck meat like a good taste. Bake the bacon in the pan till crunchy.

After 5 minutes, put everything in a casserole. Stir the vegetables and the duck together well, add the tomato paste and bay leaf, and deglaze with the red wine and stock. Let the red wine gently boil for about 15 to 20 minutes. Add just before finishing the sage and season with salt and pepper. Also add already salt and pepper. Look to the pan and continue to stir tasty. If the sauce thickens too much, you can just add a little water, it may be broth.

Meanwhile, cook the spireli in salted water. When the pasta is cooked, pour it off and throw the pasta right back into the pan. You can paste this to the ragu or at the edges serve the ragu on top.
Serve with a glass of good red wine, preferably the Medoc or with your favorite beer.

Bon apetit!