Wild Boar Ragu on Fettuccine (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 135 Minutes |
Ready In: 145 Minutes Servings: 6 |
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Ingredients:
4 tablespoons olive oil |
1/4 pound pancetta or bacon, cut into small dice |
1 1/2 pounds wild boar shoulder (may substitute lamb, venison or pork), cut into 1/2 inch cubes |
2 tablespoons essence, recipe follows |
1 cup finely chopped yellow onions |
1/2 cup finely chopped celery |
1/2 cup finely chopped carrots |
1 pound portobello mushrooms, stems removed, wiped clean, and chopped |
1 tablespoon minced garlic |
1 cup dry white wine |
1 (14-ounce) can diced tomatoes and their juices |
2 tablespoons tomato paste |
1 cup dark chicken stock, or chicken broth |
1 teaspoon salt |
1/2 teaspoon freshly cracked black pepper |
1 tablespoon chopped fresh sage leaves |
1 tablespoon chopped fresh thyme leaves |
1/2 cup heavy cream |
1 pound dry fettuccine |
minced fresh parsley, garnish |
freshly grated parmesan, topping |
Directions:
1. In a large heavy pot, heat the oil over medium-high heat. Add the pancetta and saute, stirring often, until the fat is rendered and the pancetta is light brown and crispy, 2 minutes. Season the boar with the Essence, and add to the pan. Cook, stirring, until browned on all sides, 7 to 10 minutes. Add the onions, celery, carrots, and mushrooms and cook, stirring often, until very soft and starting to caramelize, 10 to 12 minutes. Add the garlic and cook, stirring, for 1 minute.
2. Deglaze the pan with the white wine and reduce until nearly evaporated, 3 to 4 minutes. Add the diced tomatoes, tomato paste, chicken stock, salt, pepper, sage and thyme and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the meat is very tender and the sauce is thick and fragrant, about 1 1/2 hours. Remove from the heat and stir in the cream. Adjust the seasoning, to taste, and cover to keep warm while preparing the pasta.
3. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 10 to 12 minutes. Drain in a colander and place in a large serving bowl. Pour the ragu over top the pasta, sprinkle with the parsley and grated cheese, and serve immediately.
4. Essence (Emeril's Creole Seasoning):
5. 2 1/2 tablespoons paprika
6. 2 tablespoons salt
7. 2 tablespoons garlic powder
8. 1 tablespoon black pepper
9. 1 tablespoon onion powder
10. 1 tablespoon cayenne pepper
11. 1 tablespoon dried leaf oregano
12. 1 tablespoon dried thyme
13. Combine all ingredients thoroughly and store in an airtight jar or container.
14. Yield: about 2/3 cup
15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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