Garganelli with Duck Ragu

Ingredients

• 4 duck legs and thighs, skinned
• Salt and pepper
• 1/4 cup extra-virgin olive oil
• 1 medium Spanish onion, cut into 1/4-inch dice
• 1 medium carrot, finely chopped
• 2 garlic cloves, thinly sliced
• 1 celery stalk, cut into 1/4-inch dice
• 4 whole fresh sage leaves
• 2 cups dry red wine, preferably Sangiovese di Romagna
• 1 can peeled whole plum tomatoes
• 1 cup chicken stock
• 1 recipe basic pasta dough, recipe follows
• Parmigiano-Reggiano cheese, for grating
• 3 1/2 to 4 cups flour
• 4 eggs
• 1/2 teaspoon extra-virgin olive oil

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