pappardelle with duck sauce

For the pappardelle: prepare a dough of eggs and flour; work it until it forms a homogeneous ball; let it rest for 30 minutes; roll out a sheet that is not too thin; cut the sheet into strips about 2 cm wide and 6 cm long. For the sauce: boil the beef with some of the aromatics; remove the duck's head, the neck pouch, and the related intestines; incise the belly, remove the intestines and offal; set aside the liver, if desired; trim the legs at the joint; tie the animal's legs together with a string; place it in a medium pot with the remaining aromatics and cook for about 3 hours; pass the aromatics and the already boiled beef through a food mill; shred the duck; mix its sauce with that of the beef, adding just a little salt; separately, in a large pot, cook the pappardelle in plenty of boiling salted water; drain them al dente onto a serving plate; pour the entire mixture over them, which should be quite thick, and mix; return to the heat for 2/3 minutes; generously sprinkle with cheese and serve immediately. The duck can be served as a dish, accompanied by a side of seasonal fresh vegetables.