Pappardelle W/Wild Boar "Thatsa Nice!"

Mary Forbes Bradley's Famous Pappardelle
W/Wild Boar & Killer Sauce!
½ cup olive oil
1 ½ medium red onion, cut into 1/8- inch dice
½ small carrot, cut into 1/8 inch dice
½ celery stalk, sliced 1/8 inch thick
1 teaspoon anchovy paste
1 tablespoon hot red pepper flakes
1 teaspoon chopped fresh Rosemary leaves (or Thyme)
1 cup dry red wine
1 cup crushed or chopped tomatoes
2-3 lbs. fresh wild boar (shoulder cut into shank-size pieces)
Salt and pepper
1. In a heavy 6 to 8 quart saucepan, heat the olive oil until smoking. Add the onion,
carrot, and celery and cook until softened and light brown, 12 to 15 minutes. Add the
anchovy paste, red pepper flakes, rosemary, wine and tomato sauce and bring to a boil.
2. In a braising pan, heat 3 TBS of EVOO and brown the boar on all sides. Once
browned, add the sauce mixture. Return to a boil, then cook on medium heat for 20
minutes to reduce the sauce by roughly 1/3. Cover braising pan and put in a 375º oven
for 1½ hours. Remove from oven. Remove boar from pan and pull the meat apart with
a fork in 1-2 inch pieces. Return the pulled boar to the sauce mixture.
OPTIONAL:
3. Working in batches, transfer the ragu to a food processor, ½ cup at a time, and
briefly pulse once or twice until the ragu resembles meat sauce. Check for seasoning
and set aside or cover and refrigerate until ready to serve.
4. Bring about 6 quarts of water to a boil and add about 2 tablespoons of salt.
5. Cook pasta until tender yet still firm, about 2 minutes. Drain the pasta and add to the
ragu. Toss gently to coat, pour into a warm serving dish and serve immediately