Garganelli With Duck Ragu Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
944
FAT
71%
CHOL
108%
SOD
14%

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Ingredients for 4 servings

1 medium carrot, finely chopped

4 eggs

1/2 teaspoon extra-virgin olive oil

2 cups dry red wine, preferably Sangiovese di Romagna

Salt and pepper

4 whole fresh sage leaves

1 cup chicken stock

3 1/2 to 4 cups flour

1 medium Spanish onion, cut into 1/4-inch dice

1 can peeled whole plum tomatoes

2 garlic cloves, thinly sliced

4 duck legs and thighs, skinned

Parmigiano-Reggiano cheese, for grating

1 recipe basic pasta dough, recipe follows

1 celery stalk, cut into 1/4-inch dice

1/4 cup extra-virgin olive oil

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