Bigoli with Duck Ragu

Name: Bigoli with Duck Ragu
Ingredients: 4 duck legs and thighs, skin removed; 4 tablespoons virgin olive oil; 1 medium Spanish onion, chopped into 1/4-inch dice; 1 medium carrot, peeled and finely chopped; 2 cloves garlic, peeled and thinly sliced; 1 stalk celery, chopped into 1/4-inch dice; 8 ounces red wine (Chianti preferred); 1 (28-ounce can) tomatoes, peeled whole; 1 cup chicken stock; 2 ounce dried porcini mushrooms; Salt and freshly ground black pepper; Bigoli, recipe follows; 4 cups whole wheat flour, plus a little more for bench flour; 4 eggs; 1/2-cup warm milk, with 2 tablespoons butter melted in