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1
Place dried porcini mushrooms in medium bowl.
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2
Add 2 cups hot water.
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3
Let porcini stand until softened, about 30 minutes.
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4
Drain porcini; reserve soaking liquid.
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5
Coarsely chop porcini.
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6
Heat oil in heavy large Dutch oven over medium-high heat.
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7
Add duck meat and bones.
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8
Saute until golden, about 8 minutes.
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9
Drain off all but 1 tablespoon fat.
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10
Add onions and pancetta.
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11
Saute until golden, about 5 minutes.
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12
Add chicken livers and porcini and saute 2 minutes.
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13
Add bay leaves, rosemary and cloves; saute 5 minutes.
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14
Add wine and simmer until almost all liquid evaporates, stirring often, about 4 minutes.
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15
Mix in tomato paste.
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16
Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl.
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17
Bring to boil.
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18
Reduce heat and simmer until meat is tender, about 1 hour.
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19
Discard bones, bay leaves, rosemary and cloves from sauce.
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20
Skim any fat from surface.
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21
Simmer sauce until thickened to sauce consistency, about 10 minutes.
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22
Season with salt and pepper.
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23
(Can be made 1 day ahead; chill.
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24
Bring to simmer before using.)
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25
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
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26
Drain well.
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27
Transfer pasta to large bowl.
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28
Spoon half of duck sauce over pasta.
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29
Toss pasta briefly to coat.
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30
Spoon remaining duck sauce over.
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31
Sprinkle with Parmesan cheese and serve.
