Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil

  2. 1/4 pound pancetta or bacon, cut into small dice

  3. 1 1/2 pounds wild boar shoulder (may substitute lamb, venison or pork), cut into 1/2 inch cubes

  4. 2 tablespoons Essence, recipe follows

  5. 1 cup finely chopped yellow onions

  6. 1/2 cup finely chopped celery

  7. 1/2 cup finely chopped carrots

  8. 1 pound portobello mushrooms , stems removed, wiped clean, and chopped

  9. 1 tablespoon minced garlic

  10. 1 cup dry white wine

  11. 1 (14-ounce) can diced tomatoes and their juices

  12. 2 tablespoons tomato paste

  13. 1 cup dark chicken stock, or chicken broth

  14. 1 teaspoon salt

  15. 1/2 teaspoon freshly cracked black pepper

  16. 1 tablespoon chopped fresh sage leaves

  17. 1 tablespoon chopped fresh thyme leaves

  18. 1/2 cup heavy cream

  19. 1 pound dry fettuccine

  20. Minced fresh parsley , garnish

  21. Freshly grated Parmesan , topping

Instructions Jump to Ingredients ↑

  1. In a large heavy pot, heat the oil over medium-high heat. Add the pancetta and saute, stirring often, until the fat is rendered and the pancetta is light brown and crispy, 2 minutes. Season the boar with the Essence, and add to the pan. Cook, stirring, until browned on all sides, 7 to 10 minutes. Add the onions, celery, carrots, and mushrooms and cook, stirring often, until very soft and starting to caramelize , 10 to 12 minutes. Add the garlic and cook, stirring, for 1 minute.

  2. Deglaze the pan with the white wine and reduce until nearly evaporated, 3 to 4 minutes. Add the diced tomatoes, tomato paste, chicken stock , salt, pepper, sage and thyme and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the meat is very tender and the sauce is thick and fragrant, about 1 1/2 hours. Remove from the heat and stir in the cream. Adjust the seasoning, to taste, and cover to keep warm while preparing the pasta.

  3. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente , 10 to 12 minutes. Drain in a colander and place in a large serving bowl. Pour the ragu over top the pasta, sprinkle with the parsley and grated cheese, and serve immediately.


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