Pasta with Duck Sauce

This is a dark pasta sauce served in much of Italy, made with stewed, shredded meat. I like to make it with duck legs, though you could use rabbit, pork—cut from the ribs or shoulder or even the dark meat of a good chicken (hardest to find). The meat must first be braised in red wine or, even simpler, cooked in it’s own fat as I do here. That’s the only time-consuming part of the process, and it may be done a day or more in advance. (Refrigerate both meat and juices if you complete this ste