Pappardelle with Boar Ragu
Show: Molto MarioEpisode: Huntsman's Lunch in Poretta
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- Recipe categories: Meat, Lamb, Game, Venison, Pasta, Fish, Anchovy,
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Total Reviews: 5
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By Brian Kelly
Chicago, IL
on November 03, 2010
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We've made this twice from the cookbook and it's been amazing both times. Yesterday we had people over for dinner and they all really enjoyed it as well. The basic tomato sauce can be made in bulk and frozen. The only changes I make is not adding the anchovy paste and a little less on the red pepper (while I love it, it is a bit much for guests that might not like it as much and substitute in pork shoulder (would love boar but can't find it in Chicago. Awesome!
By mariajoe_5582485
New York, NY
on May 23, 2007
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I used vension. It is easy to make and absolutely delicous. Will become a regular recipe in my home.
By lee.caprarola_7...
Hillsborough, NJ
on April 02, 2007
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I used three pounds of ground wild boar ($8 per pound plus shipping, so I had to multiply everything else by 6. It was so hot that I had to dump in two pounds of ground veal just to make it edible. My wife said Rachel Ray's Christmas Pasta is better. As for me, I would just make a traditional Bolognese with ingredients from the store.
By markwshen_7056094
Austin, TX
on March 04, 2007
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Just like with Mario's braised short rib recipe, I could not seem to make the boar tender enough with the time alotted in the recipe (90 min. I even cooked it for longer, around 110 min, but then it dried out some. His osso bucco recipe turns out beautifully. [The braised short rib and osso bucco recipe may not be on this site.]
The tablespoon of pepper flakes also made it a little too spicy for some.
Any suggestions for getting the meat tender?
By ssternf_4683577
Palm Beach, FL
on July 11, 2004
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I used sausage for the boar but followed all the other directions. The homemade pappardelle was superb!