Name: Parmigiano Reggiano Duck Ragu
Cook time: 70 min
Yield: 2
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 and pepper