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Duck Sauce for Pasta (Sugo d'anatra) Veneto Region

2 tablespoons olive oil or unsalted butter 
1 large yellow onion, chopped 
1 carrot, peeled and chopped 
1 celery stalk, chopped 
3 garlic cloves, minced 
1/4 c finely chopped flat leaf parsley 
1 duck (about 5 pounds), cut in 8 pieces, remove most of the skin 
2 bay leaves 
4 fresh sage leaves 
3 whole cloves 
3 c dry white wine 
1 c tomato sauce (optional) 
2 c chicken stock + more chicken stock if needed 
Salt and freshly ground pepper 
1/2 t cinnamon, or to taste (optional) 
1 pound fresh or dried bigoli, pappardelle or other whole-wheat pasta or gnocchi, cooked 
Freshly grated Parmesan cheese or Grana Padano cheese 

In a large saute pan, heat the olive oil over medium heat, add the onion, carrot, celery, garlic and parsley and saute until soft and golden. Add the duck pieces, bay leaves, sage, cloves, wine, tomato sauce and the chicken stock then season with salt and pepper. Bring to a gentle boil, reduce the heat to low and simmer, uncovered, until the duck meat is very tender (1-2 hours but watch to add more stock if it begins to get dry). 

Remove duck from sauce with a slotted spoon and when it is cool enough to handle, remove the meat from the bones, cut into small pieces and return the meat to the pan. Add the cinnamon, then taste and adjust the seasoning and add some stock if it is too thick. Cook the pasta and toss with the sauce. Serve in warm bowl with Parmesan on the table. Serves 4-6