Wild Boar Ragu With Paparadelle

1. 1

   Heat a medium saucepot on high heat.

2. 2

   Season the boar generously with salt and freshly ground black pepper

3. 3

   When the pot is quite hot add the boar, oil, and butter all at once.

4. 4

   All the meat to brown thoroughly, then add the onion and carrot.

5. 5

   Reduce heat and sweat vegetables until they are slightly caramelized, then add the garlic.

6. 6

   When the garlic releases its aroma, add the chile flakes, tomatoes and tomato paste.

7. 7

   Cook for another few minutes, and then add the veal stock.

8. 8

   Cover and barely simmer for a half hour.

9. 9

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

10. 10

    Drop the pasta in boiling salted water.

11. 11

    While the pasta is cooking add the cream and vinegar to the ragu, and turn up the heat.

12. 12

    When the pasta is ready add it to the ragu along with the parsley and cheese.

13. 13

    Adjust seasoning and consistency. If the ragu is a bit thick splash a little of the pasta water into it.

* Per serving · 4 servings · Values may vary.

No additional tips available.