|Boneless duck meat||900 Gram|
|Spanish onion||1 Large|
|Red bell pepper||1|
|Green bell pepper||1|
|Minced garlic cloves||1|
|Olive oil||60 Milliliter|
|Crushed tomatoes||750 Milliliter|
|Worcestershire sauce||5 Milliliter|
|Mafalda noodles||625 Gram (A 1 Inch Wide Pasta)|
|Grated mozzarella cheese||345 Gram|
Cut the duck meat into 1/2" (1.5 cm) cubes.
Medium dice the vegetables.
Heat the oil in a Dutch oven.
Add the duck and vegetables and saute until the duck has cooked through.
Add the tomato, seasonings and Worcestershire.
Reduce the heat and simmer for 1 1/2 to 2 hours until sauce is very thick.
Skim any grease from sauce as it floats to the top.
Cook the noodles in a large Dutch oven with plenty of salted water until they are al dente, drain and cool.
Alternate layers of noodles and sauce in a large greased casserole dish.
Cover with cheese.
Bake in a preheated 350°F (180°C) oven for 15 minutes or until cheese is golden brown.