Duck meat stewed pasta

Remove the skin and tendons from the duck meat and cut it into 1-2cm cubes

Make the sofrito:
Roughly chop the onion, celery, and carrot.

Heat olive oil in a pot over high heat and fry the garlic until fragrant. When the garlic turns golden brown, add [2] and fry over medium heat for about an hour

Place the duck meat from [1] in a bowl, sprinkle with salt and white pepper, and rub it in. Heat olive oil in a frying pan over medium heat and lightly sauté the duck meat

Use 100g of the sofrito (3).
Place the sofrito and duck meat in a deep pot, add red wine, and simmer for about an hour. Add water halfway through, then add whole tomatoes and simmer for another 1-2 hours.

Cut the asparagus diagonally into slices about 1-2mm thick

Boil water in a pot and add salt so that the water is 1% salt. The recommended boiling time for spaghettini is 6 minutes and 50 seconds. Add asparagus to the pasta pot 3 to 4 minutes before the spaghettini is done and boil together

Add about 2 tablespoons of the cooking water to the pasta sauce from [5] to thin the sauce. Add the drained spaghettini and asparagus to the pasta sauce, and add the Parmesan cheese, olive oil, and butter for finishing. Mix the spaghettini and sauce well. Taste and add salt if it is not salty enough

Serve in a bowl and top with Parmesan cheese to taste