PAPPARDELLE WITH WILD BOAR RAGU (PAPPARDELLE AL RAGU DI CINGHIALE)

PAPPARDELLE WITH WILD BOAR RAGU (PAPPARDELLE AL RAGU DI CINGHIALE) image

Yield 4 people

Number Of Ingredients 16

2 ounces extra-virgin olive oil
1 pound cubed wild boar, may substitute pork shoulder, if desired
1 teaspoon fine salt
1 teaspoon freshly ground black pepper
4 ounces diced onions
2 ounces diced carrots
2 ounces diced celery
1 ounce minced garlic
4 ounces tomato paste
1 ounce all-purpose flour
1 quart red wine
1 bay leaf
1 sprig rosemary
1 sprig thyme
1 sprig sage
4 to 6-ounce portions fresh or dry pasta, cooked al dente

Steps:

Heat the oil in a lg saucepan over high heat. Season the meat with salt and pepper and add to the pan. Once the meat is browned, add the onions, carrots, celery, and garlic. Reduce the heat and cook until the moisture is gone. Add the tomato paste and flour. Add the red wine and herbs. Cover and cook for about 2 hours, stirring occasionally. The sauce is done when the meat is fork tender. Remove the meat from the sauce and set aside. Strain the sauce, blend, and return to the pan. Pull the meat apart and add back to the blended sauce. Serve over pasta. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. From Rachel Ray's Tasty Travels: Chicago. Courtesy restaurant named Gioco. Episode#: RY0112