We’ve collaborated with Chef Nils Schneider of Calgary’s newest bistro, Le Charme. Nils’ duck bolognese is a comforting take on a classic, using slow braised duck, soffritto, tomato, red wine, garlic and herbs.
Serving For Two People
— 300g Bucatini
— 450g Duck Bolognese
— 40g Grana Padano
— Crispy Garlic
Instructions
1) Bring a pot of salted water to a boil. Cook pasta for 2-3 minutes.
2) Add sauce to a saucepan and heat on medium until simmering.
3) Transfer cooked pasta to sauce pan. Toss until evenly coated and salt to taste. Add a tablespoon of butter to feel a little more French.
4) Plate in two bowls. Finish with Grana Padano cheese and crisp garlic.
Contains Poultry, Dairy
