This recipe is tip top. So much depth in flavour thanks to the boar. We've tried it with pork and it worked well too but boar is worth it. Reminded us of being in Tuscany.
Wild Boar Ragù with Pappardelle Pasta
Yield: Makes 6 servings
- 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
- 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.
- 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.
- Add wine, stirring to loosen browned bits from bottom of pot. Cook over medium-high heat 7 minutes or until wine is almost evaporated.
- 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.
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