PAPPARDELLE WITH BOAR RAGU C. Braden

I 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.

Serves 2

4 TBSP. olive oil
½ medium yellow, cut into 1/8 inch dice
½ carrot, diced same size
½ rib celery, diced same size
1 TSP. anchovy paste (mash up some canned anchovies if you can’t find the paste!)
½ TSP. hot chili flakes
1 TSP. chopped fresh rosemary leaves
1 cup dry red wine
1 cup basic tomato sauce BASIC TOMATO SAUCE
½ pound boar shoulder cut into 1 inch cubes
salt and pepper to taste
½ pound fresh pasta cut into very wide ribbons (at least one inch)
substitute ½ pound dried pasta cooked until al dente

In 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.

Wine: Cabernet, Zinfandel or other hearty red as this is a bold dish.