Heat olive oil in a large pot over medium heat. Season duck legs with salt and pepper, then brown them in the pot on all sides. Remove the duck and set aside.

Sauté the Vegetables

In the same pot, add onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for an additional minute.

Add Liquids and Spices

Pour in the red wine, scraping the bottom of the pot to deglaze. Add the crushed tomatoes, chicken broth, bay leaves, and thyme. Stir well.

Slow Cook the Ragu

Return the duck legs to the pot, nestling them into the sauce. Bring to a simmer, then cover and reduce heat to low. Cook for 2-3 hours until the duck is tender and falling off the bone.

Cook the Pasta

About 15 minutes before the ragu is done, cook the pasta according to package instructions. Drain and set aside.

Shred the Duck

Once the duck is cooked, remove it from the pot and shred the meat, discarding bones and skin. Return the shredded meat to the ragu and stir to combine.

Serve

Serve the duck ragu over the cooked pasta, garnished with grated Parmesan cheese.