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Tagliatelle with a Goose Sauce

Tagliatelle al Sugo D’Oca - Tagliatelle with a Goose Sauce


Serves: 6 adults


For the pasta:

  • 500g flour
  • 5 eggs

For the sauce:

  • 500g minced goose meat
  • 0.75l peeled and diced tomatoes
  • 4 tablespoons of olive oil
  • Half glass white wine
  • 1 medium white onion
  • 1 medium sized carrott
  • 1 stick of celery
  • Salt and pepper to season


1. Mix the flour and eggs together to make a dough.
2. Evenly roll the dough to about 3 mm.
3. Roll the pasta to form a long cylinder and then cut into strips roughly 1/8 inch wide.

For the sauce:
1. Clean, peel and finely chop the carrot, celery and onion.
2. In a sauce pan add the olive oil and vegetables and over a low heat, gently fry until the vegetable are soft (no colour).
3. Then add the minced goose.
4. Add a pinch of salt and pepper to taste.
5. Simmer for approximately 1 hour.
6. Add the white wine and cook until all the liquid has evaporated.
7. Add the tomatoes and bring to a boil and allow to simmer for 2.5 hours.

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