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Ingredients
- 4 tbsp extra-virgin olive oil
- 1/2 medium Spanish onion, cut into 1/8- inch dice
- 1/2 small carrot, cut into 1/8 inch dice
- 1/2 celery stalk, sliced 1/8 inch thick
- 1 teaspoon anchovy paste
- 1 scant tablespoon hot red pepper flakes
- 1 tsp chopped fresh rosemary leaves. plus more
- 1 cup dry red wine
- 1 cup basic tomato sauce
- 8 ounces fresh wild boar, cut into 1-inch cubes
- Salt and pepper
- 1 pound fresh pappardelle
- 1/4 chopped parsley
Details
Servings 4
Preparation
Step 1
1. In a heavy 6 to 8 quart saucepan, heat the olive oil until smoking. Add the onion, carrot, and celery and cook until softened and light brown, 12 to 15 minutes. Add the anchovy paste, red pepper flakes, rosemary, wine and tomato sauce and bring to a boil.
2. Season the boar cubes with salt and pepper and add to the tomato sauce. Return to a boil, then reduce the heat to a simmer and cook for 90-120 minutes, covered. The meat should fall apart with the poke of a fork.
Season ragu with salt, and simmer, uncovered, until thick.
4. Bring about 6 quarts of water to a boil and add about 2 tablespoons of salt.
5. Drop the pasta into boiling water and cook until tender yet still firm, about 2 minutes. Drain the pasta and add to the ragu. Add parsley and toss gently to coat, pour into a warm serving dish. garnish with rosemary and a drizzle of oil, and serve immediately.
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