Fold the duck meat into the ragu along with the tomato purée and cook on very low heat, uncovered, for at least 1 hour and up to 4, adding splashes of water if necessary to keep it from drying ...

What I ate: Of the four dishes I tried, my favorite was the duck ragù pappardelle ($28) with chanterelle mushrooms and drizzled with salsa verde. My husband and I also thoroughly enjoyed the ...

Cook the pasta in salted boiling water until al dente, 2-3 minutes. Drain and serve with the duck ragu. *“Hospo”, short for hospitality, is a term used regularly in the hospitality industry.