Pappardelle With Boar Ragu Recipe

1 fave
More from this source
Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

1/2 rib celery, cut into 1/8-inch thick slices

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon 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-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

1 teaspoon chopped fresh rosemary leaves

4 tablespoons 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 teaspoon anchovy paste

Salt, to taste

31/2 to 4 cups flour

1/2 teaspoon 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 pound fresh boar shoulder (may substitute lamb or venison) cut into 1-inch cubes

1 tablespoon hot chili flakes

1/2 small carrot, cut into 1/8-inch dice

You might also like

Pappardelle With Bolognese Sauce
Cristina Ferrare
Pappardelle With Lemon-Leek Sauce
Lulu Powers
Pappardelle With Sausage Marsala
One Hungry Mama
Andrew Carmellini's Pappardelle With White Bolo...
Food Republic
Chicken Breasts With Zucchini Pappardelle
The Bitten Word
Pappardelle With Garlic And Oven-Dried Tomatoes
Wolfgang Puck
Cheat Home-Made Pappardelle
Jamie Oliver
Pasta With Leeks And Bacon
Framed Cooks
Garden Pot Pappardelle
Shredded Short Ribs With Pappardelle
Framed Cooks