Pappardelle al Sugo d’Anitra Recipe by Panorama

Ingredients

• Recipemainingredient object (64)
• 16 oz. Semolina Flour
• 6 each Duck legs, skinned
• 5 each Eggs, beaten
• 4 Tbsp. Olive Oil
• 1 Tbsp. Olive Oil
• 1 each Medium onion, minced
• 1 pinch Salt
• 1 each Medium carrot, minced
• 1 each Stalk of celery, minced
• 2 piece(s) Cloves of garlic, minced
• 8 oz. Chianti
• 28 oz. Imported tomatoes, chopped
• 1 C. Chicken stock
• 1 dash Salt and pepper