Pappardelle With Boar Ragu

Recipe Ingredients

4 tablespoons	60ml	Extra-virgin olive oil
1/2 tablespoon	7.5ml	Spanish onion - cut 1/8" dice (medium)
1/2 tablespoon	7.5ml	Carrot - cut 1/8" dice (small)
1/2		Celery rib - cut 1/8"-thick slice
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 into 1" cubes
		(may substitute lamb or venison)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Basic Fresh Egg Pasta dough - (see recipe)

Recipe Instructions

Roll out the Basic Fresh Egg Pasta dough to the thinnest setting and cut into 1-inch wide ribbons.

In a heavy 6- to 8-quart saucepan, heat the olive oil until smoking. Add the onion, carrot and celery and cook until softened and light brown (about 12 to 15 minutes). Add the anchovy paste, chili flakes, rosemary, red wine and tomato sauce and bring to a boil.

Season the meat with salt and pepper and drop into the tomato sauce mixture. Return to a boil and lower to simmer and cook 90 minutes. The 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 for seasoning and set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Place the ragu in a saucepan and bring to a boil.

Drop the pappardelle into the boiling water and cook until tender yet firm. Drain the pasta in a colander over the sink and pour into the ragu. Toss gently to coat and pour into a warm serving bowl and serve immediately.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B31) - from the TV FOOD NETWORK

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