Pappardelle with Duck Ragu Pasta
| Yield: | 1 Servings |
| Categories: |
| 2 1/2 | c | All purpose flour |
| 1 | ts | Salt |
| 1/8 | c | Virgin olive oil |
| 2 | Eggs | |
| 1 | tb | Cool water, up to 4T |
| 1/2 | c | Pomace olive oil, for frying |
| SAUCE | ||
| 4 | Duck legs and thighs, skin removed | |
| 4 | tb | Virgin olive oil |
| 1 | md | Spanish onion, in 1/4" inch dice |
| 1 | md | Carrot, peeled, finely chopped |
| 2 | Cloves garlic, peeled, 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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