Boar Ragu With Pappardelle

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“Recipe courtesy of Danny Mellman, Harvest on Main”
READY IN:
5hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot or brazier with lid, heat oil and heavily brown shoulder on all sides.
  2. Add remaining ingredients for the boar, tightly cover and roast in oven for 4-1/2 to 5 hours (until fork tender).
  3. Remove from brazier and separate with fork or chop coarsely.
  4. In a large stockpot, bring water to a boil, salted. Add 2 lbs. fresh pappardelle to boiling water.
  5. While pasta is cooking, heat olive oil in sauté pan. Brown garlic and shallot.
  6. Add pork and toss, add peas, sauce, toss and simmer.
  7. Add cooked, strained, pasta and remaining butter. Toss well to combine. Serve in bowl and garnish with mint and cheese.

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