Pappardelle with Wild Boar Ragu

Pappardelle with Wild Boar Ragu

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Pappardelle with Wild Boar Ragu

This recipe was entered in a wild boar recipe contest hosted by our restaurant distribution division. It was created by Jason Weiner of Almond Restaurant and we made a few slight adjustments.

  • 1 pound Boneless Wild Boar Shoulder (small diced)
  • 1 small Spanish onion (minced)
  • 1 small carrot (minced)
  • 1 tablespoon minced garlic
  • 1 oz. extra virgin olive oil
  • 1 tablespoon butter
  • 1/2 cup veal stock
  • 1 pinch red pepper flakes
  • 2 fresh roma tomatoes(med. dice)
  • 1 tablespoon high quality tomato paste
  • 1 tablespoon high quality red wine vinegar
  • 1 oz. heavy cream
  • 1 tablespoon grated Reggiano Parmesan
  • 1 teaspoon chopped parsley
  • 4 portions fresh pasta rolled thin and cut by hand 1 1/2 inches wide.



Heat a medium saucepot on high heat.

Season the wild boar generously with salt and freshly ground black pepper.

When the pot is quite hot add the boar, oil, and butter all at once. All the meat to brown thoroughly, then add the onion and carrot.

Reduce heat and sweat vegetables until they are slightly caramelized, then add the garlic. When the garlic releases its aroma, add the chile flakes, tomatoes and tomato paste.

Cook for another few minutes, and then add the veal stock. Cover and barely simmer for a half hour.

At this point the boar should be tender. If its not, continue to simmer.

Drop the pasta in boiling salted water. While the pasta is cooking add the cream and vinegar to the ragu, and turn up the heat.

When the pasta is ready add it to the ragu along with the parsley and cheese. Adjust seasoning and consistency. If the ragu is a bit thick splash a little of the pasta water into it.
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