Pappardelle With Boar Ragu Recipe

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22 Ingredients

• 1/2 rib celery, cut into 1/8-inch thick slices
• 3 Tbsps chopped fresh thyme leaves, or 1 Tbsp dried
• 4 garlic cloves, peeled and thinly sliced
• 1/2 medium carrot, finely shredded
• 1 cup basic tomato sauce
• salt and pepper to taste
• 2 (28-oz) cans peeled whole tomatoes, crushed by hand and juices reserved
• 1 tsp chopped fresh rosemary leaves
• 4 Tbsps extra-virgin olive oil
• 1/4 cup extra virgin olive oil
• 1 cup dry red wine
• 1/2 medium spanish onion, cut into 1/8-inch dice
• 1 spanish onion, chopped in 1/4-inch dice
• 1 tsp anchovy paste
• salt, to taste
• 31/2 to 4 cups flour
• 1/2 tsp extra-virgin olive oil
• 4 eggs
• 1 recipe basic pasta dough, rolled to the thinnest setting and cut into 1-inch wide ribbons
• 1/2 lb fresh boar shoulder (may substitute lamb or venison) cut into 1-inch cubes
• 1 Tbsp hot chili flakes
• 1/2 small carrot, cut into 1/8-inch dice