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Ingredients
- 1 pound fresh boar sausage, cut into chunks
- 1 medium Spanish onion, cut into 1/4 inch dice
- 1 medium carrot, peeled and finely chopped
- 2 garlic cloves, thinly sliced
- 1 celery stalk, cut into 1/4 inch dice
- 4 whole fresh sage leaves
- 1 cup dry white wine
- 1 16-ounch can peeled whole plum tomatoes, crushed by hand with juices
- 1 cup brown chicken stock
- 1 recipe basic pasta dough, cut to pappardelle
Details
Servings 4
Preparation
Step 1
In a heavy-bottomed casserole or Dutch oven, heat the olive oil over medium high heat until almost smoking. Cook the sausage in the olive oil until it is browed, 10 -12 minutes.
Remove the meat to a plate and ad the onions, carrot, garlic celery and sage to the casserole. Cook over low heat until softened 7 – 9 minutes. Add the wine, crushed tomatoes and their juices and chicken stock and bring to a boil. Return the meat to the pan, then lower the hat, partially cover and simmer for 1 hour. Keep warm.
Bring about 6 quarts of water to a boil and add about 2 tablespoons of salt.
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.
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