Wild Boar Sauce

MetroCooking DC

Ingredients

+ Add To Shopping List
1/2 cup each onion, celery, carrot in 3/8” dice
3 1/2 Wild Boar stew meat
1 1/2 Fatty pork shoulder
2 cups red wine
1/2 cup heavy cream
1 tablespoon rosemary
1/4 cup parsley {flat leaf Italian} and more for garnish
2 tablespoons chopped garlic
1 tablespoon Aleppo chili flakes
2 cups canned tomatoes
1 tablespoon Vietnamese Sriracha {not the green rooster brand, as it is not authentic, get a sauce from Vietnam that does not contain artificial ingredients and is made from chiles, not chili puree} olive oil, salt, pepper
3" sticks Ceylon cinnamon
2 tablespoons black pepper
1 tablespoon allspice
2 tablespoons Aleppo pepper
1 teaspoon cloves

Preparation

1. Grind all in a spice grinder till finely ground. Put through a sieve to remove any larger bits, and regrind. Store in a tightly covered glass jar.

2. Grind meats with a coarse blade. Do not use a food processor. Put the meat thru the grinder twice. Mix together the rosemary, garlic, parsley and aleppo. In a hot pan, sauté the carrots, celery and red onion well until it burns a little. You must have burnt bits, not just well browned.

3. About 15% of the surface area of the veggies should be black. As the veggies are cooking, season with salt & pepper. Add the ground meats and reduce heat to low and cook, stirring until all the red turns to grey. Add a little more salt & pepper. Do not brown the meat. After adding the meat, add 1/3 the parsley mix and half the Sriracha. Add the red wine about 1/2 cup at a time. Raise the heat and boil off the wine till it evaporates between each addition. When all the wine has been added and evaporated, reduce the heat and add the cream and let cook at a simmer. Add the tomatoes, crushing them coarsely with your hands. Add half the remaining parsley mix, a tablespoon of the spice mix. Simmer at least 2 hours over very low heat, stirring every 15 minutes so the sauce doesn't stick. If the sauce looks too dry, add a bit of meat broth or stock {1/2 cup at a time}. Add the remaining parsley mix, the remaining Sriracha, another tablespoon of the spice mix and taste for salt and pepper. Simmer for 15 minutes more and then let cool. This recipe will yield a lot of sauce, each 1 cup serving of pasta needs 1/4 cup of sauce. It freezes spectacularly well.

4. Serve over fresh pasta, Pappardelle is ideal, Fusili would also work. Boil the pasta in abundant salted water til al dente. Heat the sauce as the pasta cooks. Drain the pasta and toss in the sauce. Use a bit of the water the pasts is cooked in to give the sauce some liquidity, but it should be mostly seasoned ground meat. Let cook in the sauce for a minute. Top with grated pecorino Toscano, freshly ground pepper & chopped parsley.

Dean Gold
MetroCooking DC 2014

Created date

July 2015