Pappardelle With Texas Boar Ragu

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
1/2 tablespoon	7.5ml	Spanish onion - chopped 1/8" dice (medium)
1/2 tablespoon	7.5ml	Carrot - chopped 1/8' dice (small)
1/2		Celery rib - cut 1/8" thick
		Slices
1 teaspoon	5ml	Anchovy paste
1 tablespoon	15ml	Hot chili flakes
1 teaspoon	5ml	Chopped fresh rosemary leaves
1 cup	237ml	Dry red wine
1 cup	237ml	Basic Tomato Sauce - (see recipe)
1/2 lb	227g / 8oz	Fresh boar shoulder - cut 1" cubes
		= (may substitute lamb or venison)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Fresh Egg Pasta - (see recipe)

Recipe Instructions

In a heavy 6- to 8-quart sauce pan, heat olive oil until smoking. Add onion, carrot and celery and cook until softened and light brown (about 12 to 15 minutes).

Add anchovy paste, chili flakes, rosemary, red wine and Basic Tomato Sauce and bring to a boil.

Season meat with salt and pepper and drop into tomato mixture. Return to a boil and lower to simmer and cook 90 minutes. Meat should be falling apart with the poke of a fork. Allow to cool 10 minutes.

In a food processor, barely pulse 4-ounce ladles of meat mixture until "stew" resembles meat sauce. Check sauce for seasoning and set aside.

Roll out the pasta dough to thinnest setting and cut into 1-inch wide ribbons.

Bring 6 quarts water to a boil and add 2 tablespoons salt. Place ragu in sauce pan and bring to a boil. Drop pappardelle into boiling water and cook until tender yet firm.

Drain pasta in colander over sink and pour into ragu. Toss gently to coat and pour into warm serving dish and serve immediately.

This recipe yields ?? servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5662) - from the TV FOOD NETWORK

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