Pappardelle w/ Wild Boar Ragu

Pappardelle w/ Wild Boar Ragu

Total Time3 hours
Prep30 minutes
Yield :8 portions

Ingredients

  • 1 T olive oil
  • 1# wild boar, cut onto 3/4 “ pieces (or substitute beef stew meat)
  • ½ tsp salt
  • ½ tsp pepper
  • 1 cup diced onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • 1 tsp chopped garlic
  • 1-14 oz can diced tomatoes
  • 1 T flour
  • 1 cup red wine
  • 1 bay leaf
  • ½ tsp rosemary
  • ½ tsp thyme
  • ½ tsp sage
  • 1 ½ tsp dried orange peel (or 1 T orange zest)
  • ½ tsp ground fennel
  • 2 T balsamic vinegar
  • 2# Pappardelle
  • 2 T chopped parsley
  • ¼ cup Parmesan cheese

Directions

Pat meat cubes dry. Season with salt and pepper.
Heat olive oil in a large dutch oven over medium high heat. Brown the meat on all sides. Remove meat to a plate. Add vegetables and garlic to pan and sauté for 7-10 minutes until they soften. Sprinkle the flour over the vegetables and continue to cook for 1-2 minutes. Add the red wine, tomatoes and spices to the pan. Add the meat and cover. Simmer for 1 ½-2 hours until the meat is fork tender.
Remove meat from the liquid and “shred” using 2 forks . With an immersion blender, puree sauce.
Return meat to sauce, stir in balsamic vinegar and heat through.

Toss with Pappardelle, parsley and Parmesan. Enjoy!