Wild Boar Ragù with Pappardelle Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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