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Pappardelle with Texas Boar Ragu

4 tbl Virgin olive oil
1/2 med Spanish onion chopped 1/8" dice
1/2 sm Carrot chopped 1/8' dice
1/2 x Celery rib cut 1/8" thick slices
1 tsp Anchovy paste
1 tbl Hot chili flakes
1 tsp Chopped fresh rosemary leaves
1 cup Dry red wine
1 cup Basic Tomato Sauce see * Note
1/2 lb Fresh boar shoulder cut 1" cubes (may substitute lamb or venison)
Salt to taste
Freshly-ground black pepper to taste
1 x recipe Fresh Egg Pasta see * Note

In a heavy 6- to 8-quart sauce pan, heat olive oil until smoking. Add onion, carrot and celery and cook until softened and light brown (about 12 to 15 minutes). Add anchovy paste, chili flakes, rosemary, red wine and Basic Tomato Sauce and bring to a boil. Season meat with salt and pepper and drop into tomato mixture. Return to a boil and lower to simmer and cook 90 minutes. 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 sauce for seasoning and set aside.

Roll out the pasta dough to thinnest setting and cut into 1-inch wide ribbons.

Bring 6 quarts water to a boil and add 2 tablespoons salt. Place ragu in sauce pan and bring to a boil. Drop pappardelle into boiling water and cook until tender yet firm. Drain pasta in colander over sink and pour into ragu. Toss gently to coat and pour into warm serving dish and serve immediately.


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