Braised Duck Ragu

Ive been having a HUGE craving for days now for some Braised Duck Ragu...the kind where you can taste the love that's been laced into it that only an italian grandmother can sprinkle in...But, of course, since I'm not a mother, or grandmother yet, the love for my dog will have to do in the sprinkling department ;)

Anyways, I found this recipe on ChubbyHubby and it looks simple and delicious!!! Lets hope I dont eff it up!!

------------------------------------------------------------------------------------

BRASATO D`ANATRA
Chef Roberto Galetti’s Braised Duck Sauce
500 gr celery, julienne
500gr carrots, julienne
500 gr onion, julienne
3 kg duck legs
1kg whole peeled tomatoes
1 btl red wine
500 ml vegetable stock
5 bay leaves
In a big pot, sauté the vegetables with olive oil. Meanwhile flour the duck legs and then pan-fry them until golden. Put the duck legs into the pot together with the vegetables. Then add the wine, the bay leaves, and the peeled tomato. Crush the tomatoes into the pot with your hands. Pour in the vegetable stock and bring everything to a boil. As soon as it boils, lower the heat, cover and simmer for 2 hours.
After 2 hours, separate the meat from the sauce. Remove excess fat and skin. Then debone the duck legs, mixing the meat back into the vegetables and sauce. Leave to rest.
Cook your noodles. Then reheat a portion of the sauce in a pan with butter, black pepper, and salt. Add some of the boiled/cooked noodles and toss. Sprinkle Parmesan cheese and parsley over the pasta and serve immediately.