Parmigiano Reggiano Duck Ragu Recipe | Food Network UK

Ingredients

• 2 duck legs, skin on
• Olive oil
• 1 small onion, finely chopped
• 1 stick celery, finely chopped
• 3 garlic cloves, crushed
• 3 tbsp tomato purée
• 1 tbsp freshly chopped thyme leaves
• 1 x 400g can chopped tomatoes
• 2 tsp dark brown sugar
• 150ml red wine
• 150g cooked pasta (penne or rigatoni)
• 70g grated Parmigiano Reggiano
• Fresh thyme, to serve
• Salt
• pepper