Ground duck, brown ale and an international mix of umami-rich ingredients put a delicious spin on traditional Bolognese sauce. Recipe (and some substitute ingredients) below.

THIS RECIPE SHARES CERTAIN BASIC ELEMENTS WITH LAST WEEK’S: shallots, onion, carrot, pasta, bay leaf. In fact, as I was assembling it, at one point my hand strayed over to my fallback, tarragon, and I had to tell myself to make another choice. Continue reading “In anticipation of true autumn: Duck Ragu with Brown Ale and Pasta” →