Pappardelle with Wild Boar Ragu

Ingredients

1/2 pound fresh boar shoulder (may substitute lamb or venison), cut into 1-inch cubes

1/2 medium spanish onion, cut into 1/8-inch dice

1/2 small carrot, cut into 1/8-inch dice

1/2 rib celery, cut into 1/8-thick slices

1 teaspoon tomato paste

1 T hot chili flakes

1 tsp chopped, fresh rosemary leaves

1 cup dry red wine

4 T extra virgin olive oil

1 cup basic tomato source

Salt and freshly ground pepper to taste

1 pound egg pasta, such as pappardelle

Basic Tomato Sauce:

Yield 4 cups

1/4 C extra virgin live oil

3 cloves garlic peeled and thinly sliced

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

Salt to taste

Chili flakes to taste

In a saucepan, heat the olive oil over medium heat. Add the garlic and cook until soft and light golden brown, careful not to burn. Add a sprinkle of chili flakes and toast briefly in the hot oil, careful not to burn. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until thick as hot verbal. Season with salt and serve. This sauce holds for 1 week in the ref rig or up to 6 months in the freezer.

Procedure

In a heavy 6-8 quart saucepan, heat the olive oil over medium heat. Add the onion, carrot and celery and cook until softened and light brown (about 12 to 15 minutes). Add the tomato paste and cook until tomato paste turns bright red to maroon. Do this in a cleared out area in the middle of the pan. Add chili flakes, rosemary, red wine and tomato sauce and bring to a boil. Season the meat with salt and pepper and drop into the tomato sauce mixture. (The chef browned the meat first!)

Return to a boil and lower to simmer and cook 90 minutes. The meat should fall apart with the poke of a fork. Allow to cool 10 minutes.

In a food processor, barely pulse 4-ounce ladles of meat mixture until stew resembles meat sauce, Check for seasoning and set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Return the ragu to the saucepan and bring to a boil.

Drop the pappardelle into the boiling water and cook until tender yet firm. Drain the pasta in a colander over the sink and pour into the ragu. Toss gently to coat and pour into a warm serving bowl and serve immediately.