Wild Boar Ragù with Pappardelle Pasta

Ingredients

• 2 cups Chianti
• 2 celery stalks, diced
• 2 tablespoons fresh rosemary leaves
• 2 bay leaves
• ½ teaspoon coarsely ground black pepper
• 3 garlic cloves, minced
• 3 pounds wild boar or pork shoulder
• + 11 more ingredients
• • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup dried porcini mushrooms
  • 4 cups seeded and chopped tomato
  • 1 carrot, diced
  • Hot cooked pappardelle pasta
  • 1 tablespoon tomato paste
  • 4 cups chicken broth or beef broth
  • 1 onion, diced
  • Freshly grated Parmesan cheese
  • ½ pound pancetta, diced

Trim meat, and cut into 1-inch cubes. Sprinkle with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add trimmed meat, and cook 5 minutes or until browned on all sides. Add pancetta, and cook 5 minutes or until golden brown. Reduce heat to medium-low, and add garlic and next...

View full recipe at My Recipes