Bigoli pasta with farmyard ragu (di corte) from Padova

Ingredients

• 7/8 pound pasta Bigoli, 14oz or spaghetti, tagliolini, tagliatelle etc
• 3 1/2 ounces duck 3.5oz de-boned and skinned
• 3 1/2 ounces guinea fowl 3.5oz de-boned and skinned
• 3 1/2 ounces stewhen 3.5oz de-boned and skinned, you can also use chicken
• 4 celery stalks
• 4 carrots
• 2 onions peeled
• 1 sprig rosemary remove leaves from sprig
• 5 sage leaves chopped
• 3 bay leaves
• 1 glass white wine
• 1 cup vegetable stock
• salt for cooking pasta and to taste
• black pepper to taste
• 3 tablespoons extra virgin olive oil
• 7 1/4 tablespoons Parmesan cheese 1.5 optional
• fresh parsley for garnish, optional

Nutrition

• Calories : 770 calories
• Carbohydrate : 95 grams
• Cholesterol : 45 milligrams
• Fat : 27 grams
• Fiber : 10 grams
• Protein : 28 grams
• SaturatedFat : 7 grams
• Sodium : 710 milligrams
• Sugar : 10 grams