Bigoli with Duck Ragu

Ingredients

• 4 duck legs and thighs, skin removed
• 4 tablespoons virgin olive oil
• 1 medium Spanish onion, chopped into 1/4-inch dice
• 1 medium carrot, peeled and finely chopped
• 2 cloves garlic, peeled and thinly sliced
• 1 stalk celery, chopped into 1/4-inch dice
• 8 ounces red wine (Chianti preferred)
• 1 (28-ounce can) tomatoes, peeled whole
• 1 cup chicken stock
• 2 ounce dried porcini mushrooms
• Salt and freshly ground black pepper
• Bigoli, recipe follows
• 4 cups whole wheat flour, plus a little more for bench flour
• 4 eggs
• 1/2-cup warm milk, with 2 tablespoons butter melted in

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