Step 1

Heat water for pappardelle

Step 2

Preheat oven to 325°F, with rack at center

Step 3

Heat a large cast-iron skillet over medium-high heat, add oil and brown the birds 7 to 8 minutes on each side, then remove from pan

Step 4

Listicle: Rachael Ray RUST-RESISTANT™ Cast Iron Skillet Reduce heat to medium

Step 5

Add carrot, fennel, celery, onions, salt and pepper and bay and soften 5 minutes more

Step 6

Add garlic, oregano, juniper berries (if using), pepper of choice and smoked cinnamon

Step 7

Add fresh herb bundle and stir

Step 8

Mix paste and wine together and spill over veg

Step 9

Add stock and demi-glace (if using) and simmer, covered with 2 layers of heavy foil, in oven 1 hour

Step 10

Remove the birds and pull the meat into bite-sized pieces from their skin and bones

Step 11

Simmer ragu on low while you cook the pasta

Step 12

Cook pappardelle a minute less than package directions in well-salted water

Step 13

Reserve a cup of water when you drain or transfer it

Step 14

Toss the pasta with sauce, more EVOO to emulsify and cheese and then transfer to bowl and top with dates or golden raisins, pine nuts and herbs