Braden Family Cookbook
WITH BOAR RAGU
am often asked what I do with the wild pigs I hunt.
Most of the recipes for basic pork can be used but this one is a
favorite. If you want, you can
substitute venison. Don’t have access to either, then use lamb.
a heavy 6 - 8 quart sauce pan, heat olive oil until smoking.
Add onion, celery and carrot and cook until softened and light brown in
color, 12 - 15 minutes. Add anchovy
paste, chili flakes, rosemary, red wine and tomato sauce.
Season meat with salt and pepper and drop into the tomato mixture.
Return to a boil and then lower to a simmer and cook 90 minutes.
Meat should be falling apart with the poke of a fork.
Allow to cool. In a food
processor, pulse 4 oz. Ladles of the meat mixture in small batches until the
stew resembles a meat sauce. Check
sauce for seasoning and set aside. Cook pasta until al dente in salted water.
Remove and drain. Bring ragu
to just a boil and toss with the pasta. Pour
into a warm serving dish and serve right away.
Cabernet, Zinfandel or other hearty red as this is a bold dish.