Norris Hall Duck Ragù

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Los Angeles Times

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Ingredients

6 to 8

6 duck legs

Salt, pepper

3 tablespoons olive oil, divided

4 ounces pancetta, sliced one-fourth-inch thick and diced into one-fourth-inch cubes

1 medium onion, chopped

4 stalks celery, diced

4 medium carrots, peeled and diced

Generous 1 cup dry red wine

4 cups chicken broth, more as needed

1 (14-ounce) can whole tomatoes

1 pound dry pasta, such as penne

2 tablespoons butter

Parmigiano-Reggiano, freshly grated, for garnish

Chopped parsley, for garnish

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