Pappardelle with Boar Ragu

Name: Pappardelle with Boar Ragu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon anchovy paste; 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 1 smalls carrot, cut into 1/8-inch dice; 1 ribs celery, cut into 1/8-inch thick slices; 1 Tbsp hot chili flakes; 237 milliliters dry red wine; 4 eggs; 59 milliliters extra virgin olive oil; 828 milliliters flour; 1 teaspoon chopped fresh rosemary leaves; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 1 teaspoons extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 1 mediums Spanish onion, cut into 1/8-inch dice; 1 Spanish onion, chopped in 1/4-inch dice; 1 recipe basic pasta dough, rolled to the thinnest setting and cut into 1-inch wide ribbons; 6 servings Salt, to taste; 6 servings Salt and pepper to taste; 237 milliliters basic tomato sauce; 227 grams fresh boar shoulder (may substitute lamb or venison) cut into 1-inch cubes

Need a dairy free main course? Pappardelle with Boar Ragu could be a tremendous recipe to try. This recipe serves 6. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 23g of protein, 24g of fat, and a total of 635 calories. A mixture of anchovy paste, recipe basic pasta dough, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a heavy 6 to 8-quart saucepan, heat the olive oil until smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion, carrot and celery and cook until softened and light brown (about 12 to 15 minutes).

Ingredients you will need

Carrot

Celery

Onion

Add the anchovy paste, 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. Return to a boil and lower to simmer and cook 90 minutes. The meat should be falling 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.

Ingredients you will need

Salt And Pepper

Anchovy Paste

Red Pepper Flakes

Tomato Sauce

Seasoning

Red Wine

Rosemary

Stew

Meat

Equipment you will use

Food Processor

Ladle

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

Ingredients you will need

Water

Salt

Place the ragu in a saucepan and bring to a boil.

Equipment you will use

Sauce Pan

Drop the pappardelle into the boiling water and cook until tender yet firm.

Ingredients you will need

Pappardelle

Water

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.

Ingredients you will need

Pasta

Equipment you will use

Colander

Bowl

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato

Juice

Salt

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap