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Wild Boar Ragù with Pappardelle Pasta

Yield Makes 6 servings

Ingredients

  • 3 pounds wild boar or pork shoulder
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 tablespoons olive oil
  • 1/2 pound pancetta, diced
  • 3 garlic cloves, minced
  • 1 onion, diced
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 2 bay leaves
  • 2 tablespoons fresh rosemary leaves
  • 1 cup dried porcini mushrooms
  • 1 tablespoon tomato paste
  • 2 cups Chianti
  • 4 cups seeded and chopped tomato
  • 4 cups chicken broth or beef broth
  • Hot cooked pappardelle pasta
  • Freshly grated Parmesan cheese

How to Make It

  1. Trim meat, and cut into 1-inch cubes. Sprinkle with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add trimmed meat, and cook 5 minutes or until browned on all sides.

  2. Add pancetta, and cook 5 minutes or until golden brown. Reduce heat to medium-low, and add garlic and next 5 ingredients. Cook 5 to 7 minutes or until vegetables are tender. Stir in mushrooms and tomato paste. Cook 5 minutes, stirring occasionally and allowing mixture to caramelize on the bottom of the pot.

  3. Add wine, stirring to loosen browned bits from bottom of pot. Cook over medium-high heat 7 minutes or until wine is almost evaporated.

  4. Stir in chopped tomato and broth. Bring mixture to a simmer over medium-low heat. Simmer 2 to 3 hours or until meat is tender; remove bay leaf. Skim excess oil from top of ragù. Press down on ragù with a potato masher or spatula to break up large pieces. Serve over hot cooked pappardelle; sprinkle with fresh Parmesan cheese.