Duck Bolognese

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1 small yellow onion

2 small leeks, trimmed (use white and light green parts only) and well rinsed

3 celery stalks

2 tablespoons olive oil

1 1/2 tablespoons chopped garlic

2 bay leaves

1 1/2 pounds ground duck meat (see note)

1 pound ground pork

1/4 cup brandy

8 cups veal or beef stock, or unsalted chicken stock

1 1/2 tablespoons chopped fresh sage

1 1/2 tablespoons chopped fresh thyme

1 1/4 tablespoons ground juniper berries

1 tablespoon cracked black pepper

2 1/2 cups chopped drained tomatoes

1 cup piccoline olives, or other green olives, pitted and chopped

1/2 cup dry red wine

2 pounds rigatoni

1/4 cup whipping cream

Salt to taste, if needed

1 1/2 cups grated Provolone cheese

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