Boar Ragu With Pappardelle

Ingredients

For the Boar

7 -8 lbs boar, shoulder

1 cup olive oil

1 large carrot, diced

1 large onion, diced

2 celery ribs, diced

1 calabrian chili

1 quart red wine (Chianti or Cabernet)

2 cups water

1 (28 ounce) cansan marzano tomato in juice

2 sprigs rosemary

2 sprigs thyme

chopped fennel

flour, for thickening

For the pasta

2 lbs fresh pappardelle pasta

1 tablespoon olive oil

1 tablespoon chopped garlic

1 tablespoon chopped shallot

boar meat

Directions

In a large pot or brazier with lid, heat oil and heavily brown shoulder on all sides.

Add remaining ingredients for the boar, tightly cover and roast in oven for 4-1/2 to 5 hours (until fork tender).

Remove from brazier and separate with fork or chop coarsely.

In a large stockpot, bring water to a boil, salted. Add 2 lbs. fresh pappardelle to boiling water.

While pasta is cooking, heat olive oil in sauté pan. Brown garlic and shallot.

Add pork and toss, add peas, sauce, toss and simmer.

Add cooked, strained, pasta and remaining butter. Toss well to combine. Serve in bowl and garnish with mint and cheese.

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