Pappardelle With duck sauce

Ingredient:

14 oz (400g) storebought or homemade Pappardelle
1 red onion, finely chopped
1 bay leaf
4 leaves sage, finely chopped
½ carrot, finely chopped
1 tablespoon finely chopped parsley
2 celery leaves, finely chopped (Optional)
3 oz (90g) ham, chopped
5 tablespoons extra-virgin olive oil
1 duck (about 3 lb/1.5kg), cleaned and cut in 4 pieces
2/3 cup (150 ml) red wine
1 (14-oz/400-g) can tomatoes, With juice
Salt and freshly ground black pepper
¾ cup (180ml) beef stock (homemade or bouillon cube)
½ cup (60g) freshly grated parmesan.


Procedure:

Heat in the oil in a large saucepan over low heat. Saute the onion, bay leaf, sage, carrot, parsley, celery leaves (if using ), and ham for 15 minutes .Add the duck and sauté over high heat until well browned, about 10 minutes. Pour in the wine and simmer for 15 minutes more. Stir in the tomatoes and season with salt and pepper .Pour in the stock, cover, and simmer for 1 hour. Wine the duck and cut the meat into small chunks. Return the meat to the sauce and simmer for 15 minutes .

Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes. Drain and add to the sauce. Sprinkle with Parmesan, toss well and serve hot.