Bigoli with Duck Ragu
| Yield: | 1 Servings |
| Categories: |
| 1 | Recipe bigoli | |
| DUCK RAGU SAUCE | ||
| 4 | Duck legs and thighs, skin removed | |
| 4 | tb | Virgin olive oil |
| 1 | md | Spanish onion, in 1/4" dice |
| 1 | md | Carrot, peeled and, finely chopped |
| 2 | Cloves garlic, peeled and, thinly sliced | |
| 1 | Stalk celery, in 1/4" dice | |
| 8 | oz | Red wine (Chianti preferred) |
| 1 | lb | Canned tomatoes, peeled whole |
| 1 | c | Chicken stock |
| 1 | oz | Dried porcini mushrooms |
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