Pappardelle with Duck and Chestnut Ragù | America's Test Kitchen

Ingredients

• 2 cups (9 ounces) peeled cooked chestnuts
• 1 large onion, chopped coarse
• 1 carrot, peeled and chopped coarse
• 1 celery rib, chopped coarse
• 2 (12-14 ounce) duck leg quarters, trimmed
• 1 teaspoon table salt, plus salt for cooking pasta
• 1½ teaspoons minced fresh rosemary, divided
• 1 cup dry red wine
• 2½ cups chicken broth
• ¼ cup panko bread crumbs
• 1 teaspoon red wine vinegar
• 1 pound fresh pappardelle