Ingredients for Sauce
- 1.10 Lbs of Wild Boar Shoulder cut in small cubes about 1/2-1 inch
- 1 Stalk of Celery
- 1 Peeled Carrot
- 2 Yellow Onions
- 1 Clove of Garlic
- 3 Fresh Bay Leaves
- 4 Juniper Berries
- 1 Spring of Sage
- 1 Spring of Rosemary
- 1 Btl of Red Wine Chianti Classico
- 9 oz of Crushed Peeled tomatoes
- 1 Extra Virgin Olive Oil
- 1 Fine Sea Salt
- 1 Black Pepper freshly ground
- To Serve Freshly Grated Parmigiano Reggiano 24 Months
Ingredients for Pappardelle
- 3.5oz Semolina Flour
- 14oz ’00’ Flour
- 5 Large Organic Eggs
Directions for Sauce
1. The night before making the ragu, place the meat in a container with the Red Wine, Celery, Carrot, Onions, a few grain of black pepper, garlic, the juniper berries, sage, 2 bay leaf and the rosemary; cover and refrigerate overnight
2. When ready the next day, drain the meat in a strainer set over a bowl. Reserve the wine and keep all the rest of vegetables and herbs aside.
3. Finely chop the onion, celery and carrots
4. In a Dutch oven (or heavy bottomed pot) over medium-high heat, heat the oil until simmering then add the carrot, celery and onion, bay leaf and the juniper berries
5. Sauté until softened, 3 to 5 minutes
6. Add the meat with the rest of the herbs from the night before and cook, stirring frequently, until all the liquid released by the meat has evaporated and the meat is browned, 10 to 15 minutes
7. Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes
8. Add the tomatoes and 1 cup of water, reduce heat to very low, and cook, partly covered, at a low simmer for 45 minutes
9. Add more water and continue to simmer, stirring occasionally, until the meat begins to break apart, 1.5 to 2 hours.
Directions for Pappardelle
1. Mound both the flours in the center of a large wooden cutting board
2. Make a well in the middle of the flour and add the eggs
3. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well
4. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape
5. The dough will come together when half of the flour is incorporated. At this point, start kneading the dough with both hands, using the palms of your hands
6. Once there is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits
7. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky
8. Wrap the dough in plastic and allow to rest for 20 minutes at room temperature
9. Divide the dough into 3 pieces and work with 1 piece at a time, keeping the rest covered
10. Press the dough to flatten it slightly
11. Using a pasta machine set at the widest setting, run the dough through successively narrower settings until you reach the thinnest one
12. Cut the pasta sheet into 10-inch lengths, lay them on a lightly floured work surface and generously dust with semolina. Repeat with the remaining dough
13. Fold the pasta sheets in half lengthwise, then, using a very sharp knife, cut them into scant 3/4-inch-wide ribbons
14. Transfer the pappardelle to a large baking sheet and dust with more semolina
15. Let the pappardelle stand at room temperature for 30 minutes before cooking in salted boiling water until al dente, 2 to 3 minutes.
16. Drain and return to the pot. Add the ragu and toss over low heat until the pasta is coated.
17. Serve with cheese at the table.