When I think ragu, I imagine a rich, hearty, meaty sauce carrying the sweetness of the tomatoes and aromatic veggies, saucy but thick enough to cling onto my pasta. Caffe Cicheti’s Tortiglioni duck ragu however, wasn’t that sort. I liked that they were generous with the meat, but the sauce was pretty watery (much like the tomato water you get from squeezing them), and the flavours weren’t tied well together. Like it tasted as if the meat was folded into a loose crushed tomato sauce instead of being braised in it. Pasta was also harder than it should be, but the biggest 👎🏻 for me was the overpowering fenugreek seeds. There were so many of those in the sauce, and it completely masked all the other flavours.