Duck meat stewed pasta

Remove the skin and streaks of duck meat and cut into cubes about 1-2cm in size.

Make a softwood.
Chop the onions, celery and carrots roughly.

Place a pot filled with olive oil over high heat and stir-fry the garlic to add a scent. Once the garlic is turning fox-colored, add [2] and fry over medium heat for about an hour.

Put the duck from [1] in a bowl, sprinkle with salt and white pepper and knead it. Put a frying pan with olive oil over medium heat and lightly saute the duck meat.

100g of the softette from [3] is used.
Put the sofritte and duck in a deep pot, add red wine and simmer for about an hour. Add some water, add the tomatoes and simmer for another hour or two.

Slice the asparagus to a thickness of about 1-2 mm.

Boil water in a pot and add salt to it to 1% salt in the water. The approximate time to boil spaghettini is 6 minutes and 50 seconds. Put asparagus in a pasta pot 3-4 minutes before the spaghettini is boiled and boil it together.

Add about 2 tablespoons of boiled soup to the pasta sauce from [5] and spread the sauce. Place drained spaghettini and asparagus in a pasta sauce, add the finished parmesan cheese, olive oil and butter, and mix well with the spaghettini and sauce. Taste and add salt if it doesn't taste well.

Serve in a bowl and topped with Parmesan cheese if desired.