pappardelle with wild boar r


Serves

6 Persons


Ingredients:

      1. 2 pounds boneless boar shoulder, cut into 1-inch cubes
      2. 3 cups dry red wine
      3. 2 1/2 tablespoons red wine vinegar
      4. 2 rosemary sprigs
      5. 2 garlic cloves, gently smashed and peeled
      6. Fine sea salt
      7. 4 medium tomatoes
      8. 1 (2 ounce) thick-cut slice pancetta, cut into 1/8-inch dice
      9. 1/4 cup extra-virgin olive oil
      10. 1 small onion, finely chopped
      11. 1/3 cup finely chopped flat-leaf parsley
      12. Freshly ground black pepper
      13. 1 1/2 cups vegetable broth
      14. 1 tablespoon tomato paste, preferably double concentrated
      15. 1 pound fresh egg pappardelle

Directions

      1. In a large bowl, combine boar, 2 cups wine, vinegar, rosemary and garlic; cover and marinate, in refrigerator, at least 12 hours or overnight.
      2. Bring a large pot of salted water to a boil. Add tomatoes and boil for 20 seconds; drain, peel, quarter and seed, then coarsely chop. Set aside.
      3. Reserving marinade, drain boar. Place boar in a 5- to 7-quart heavy Dutch oven or pot with lid. Cook over medium-high heat, covered, 3 minutes. Add marinade, bring to a simmer and continue to cook, covered, until boar is warmed through, about 3 minutes more. Drain boar; discard marinade and wipe out pot.
      4. Using same pot, combine pancetta and oil; cook over medium-high heat, stirring occasionally, until oil begins to bubble, about 3 minutes, then stir in onion and parsley. Reduce heat to medium and continue to cook, stirring frequently, until onion is softened, about 5 minutes. Add boar, 1/4 teaspoon salt and generous pinch pepper; cook for 2 minutes more. Add remaining cup wine, broth, reserved chopped tomatoes and tomato paste, stirring to dissolve paste. Bring to a gentle simmer, then reduce heat to low and cook, covered, until meat is tender, 2 1/2 hours.
      5. Uncover ragù and gently simmer, stirring and breaking up meat into bite-size pieces with a wooden spoon, until liquid is mostly evaporated, 15 to 20 minutes more. Remove from heat, adjust seasoning, if necessary, and cover to keep warm.
      6. Bring a large pot of salted water to a boil; add pasta and cook until tender, about 3 minutes. Drain pasta and transfer to a large serving bowl. Add ragù and toss to combine. Adjust seasoning to taste. Serve immediately.

Source:  http://lacucinaitalianamagazine.com/recipe/pappardelle-with-wild-boar-ragu

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