准备

做ragu

• Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat. Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot, skin side down. Sear until the skin is browned and crisp, about 7 minutes. Using tongs, turn the legs over and brown the other sides, 2 to 3 minutes. Transfer the duck to a deep platter. Pour off all but about 1 Tbs. of the rendered fat and discard or save for another use.
• Reduce the heat to medium low. Put the celery, garlic, onion, carrot, sage, and bay leaf in the pot. Cook, stirring frequently, until the vegetables are softened, 7 to 8 minutes.
  
• Pour in the wine and increase the heat to high. Cook at a lively simmer for 1 minute and then reduce the heat to medium. Stir in the tomatoes with their juice and 1/2 cup of the broth. Return the duck to the pot and bring the liquid to a boil. Reduce the heat to medium low or low to maintain a gentle simmer. Cover the pot and simmer until the meat is fork-tender, 1-1/2 to 2 hours.
• Remove the duck from the pot and set aside until cool enough to handle. Meanwhile, skim the excess fat from the top of the sauce with a large spoon. If the sauce seems thin, continue simmering until flavorful and thickened to a saucy consistency.
• Discard the duck skin and shred the meat. Add the shredded meat to the sauce, along with the other 1/2 cup of broth if the sauce seems too thick. Let the sauce simmer gently for 15 minutes; discard the garlic and bay leaf. Season to taste with salt and pepper.

Cook the pasta and serve

• 准备食用后，将一大锅饱满的水带到高火上煮沸。煮意大利面，直到Al Dente为止 - 您希望它仍然咬一口，因为它在用ragù扔时会继续烹饪。保留约1杯烹饪水，然后排干面食。将意大利面放在锅中，然后用一些ragù将其扔掉，如果看起来很干燥，就会加一点烹饪水。如果您愿意的话，将面食放在顶部上，上面有更多的ragùspoon，上面饰有新鲜磨碎的Parmigiano-Reggiano。

Make Ahead Tips

The ragù can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently before tossing with pasta.