Boar Ragu With Pappardelle
"Recipe courtesy of Danny Mellman, Harvest on Main"
- Ready In:
- 5hrs 15mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
-
For the Boar
- 7 -8 lbs boar, shoulder
- 1 cup olive oil
- 1 large carrot, diced
- 1 large onion, diced
- 2 celery ribs, diced
- 1 calabrian chili
- 1 quart red wine (Chianti or Cabernet)
- 2 cups water
- 1 (28 ounce) can san marzano tomato in juice
- 2 sprigs rosemary
- 2 sprigs thyme
- chopped fennel
- flour, for thickening
-
For the pasta
- 2 lbs fresh pappardelle pasta
- 1 tablespoon olive oil
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallot
- boar meat
directions
- Pre-heat oven to 275°F.
- In a large pot or brazier with lid, heat oil and heavily brown shoulder on all sides.
- Add remaining ingredients for the boar, tightly cover and roast in oven for 4-1/2 to 5 hours (until fork tender).
- Remove from brazier and separate with fork or chop coarsely.
- In a large stockpot, bring water to a boil, salted. Add 2 lbs. fresh pappardelle to boiling water.
- While pasta is cooking, heat olive oil in sauté pan. Brown garlic and shallot.
- Add pork and toss, add peas, sauce, toss and simmer.
- Add cooked, strained, pasta and remaining butter. Toss well to combine. Serve in bowl and garnish with mint and cheese.
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-
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