Venetian Duck Ragù - Ragù veneziano con anatra

Duck Ragù

• 4 duck breasts, skinless, approx. 650-700 g, cut in pieces (3 cm)
• 80 g Parmesan cheese, cut in pieces (2 cm)
• 100 g onions, quartered
• 50 g celery, cut in pieces (2 cm)
• 50 g carrots, cut in pieces (2 cm)
• 20 g olive oil, plus 2 Tbsp for browning meat
• 30 g unsalted butter, diced
• 2 garlic cloves
• 250 g red wine
• 800 g tinned chopped tomatoes
• 25 g plain flour
• 2 tsp ground cinnamon
• 1 vegetable stock cube (for 0.5 l)
• 3 sprigs fresh rosemary, needles only
• 2 bay leaves
• 1 tsp sugar
• 1 tsp fine sea salt
• 1 pinch ground black pepper

Pasta

• water, for cooking pasta
• 1 tsp fine sea salt, for cooking pasta
• 500 g dried paccheri pasta