Papardelle with Duck Ragu (Pappardelle al Ragu d'Anatra)

This is a recipe originally meant for garganelli pasta, which is like a penne pasta, but rolled up. Looking at what one would have to go through to make that pasta, I settled on a much easier pappardelle, using some leftover fresh pasta dough I had in the freezer.

This is a great introduction to autumn type of dish. The sage and the duck working nicely with the deep red wine and tomato base to the ragu. Yummy.

¼ cup extra-virgin olive oil
4 duck legs, skinned, cut apart at the joint, visible fat removed, rinsed, patted dry
salt and black pepper
1 medium Spanish onion, 1/4" dice
1 medium carrot, finely chopped
2 cloves garlic, thinly sliced
1 stalk celery, 1/4" dice
4 sage leaves
2 cups dry red wine, Sangiovese
1 cup CHICKEN STOCK
6 ounces tomato paste
1 ¼ pounds BASIC PASTA DOUGH
semolina flour, for dusting
Parmigiano-Reggiano cheese, for grating

In a Dutch oven, heat the oil over medium-high heat until almost smoking. Season the duck pieces with salt and pepper and cook, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.

Add the onion, carrot, garlic, celery, and sage to the pot, reduce the heat to low, and cook until the vegetables are softened, 7 to 9 minutes. Add the wine, stock, and tomato paste, stir well, and bring to a boil. Add the duck, lower the heat, cover, and simmer for 1 hour.

Transfer the duck pieces to a plate (keep the sauce at a simmer). When cool enough to handle, pull all the meat off the bones, return the meat to the pot and simmer, uncovered, for 30 minutes, or until the sauce is quite thick. Season with salt and pepper, remove from the heat, and set aside.

Divide the pasta dough into 4 balls. Roll each ball out to the thinnest setting on a pasta machine, and layout on a lightly floured work surface. Cut the pasta into 2-inch squares. One at a time, lay a thin dowel or a pencil diagonally across a bottom corner of each square, and roll up to form a quill, then slip the garganello off the dowel onto a baking sheet dusted with semolina. Cover with a damp towel.

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile, transfer the ragu to a 10- to 12-inch saute pan, and heat through over medium heat, stirring occasionally.

Drop the garganelli into the boiling water and cook until tender; 2 minutes. Drain the pasta, reserving 1/2 cup of the water, and add the pasta to the ragu. Toss over high heat for 2 minutes to coat, adding a splash of the pasta cooking water if necessary to loosen the sauce.

Divide the pasta among four bowls, grate Parmigiano over each, and serve immediately.