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Recipes of Pamela Sheldon Johns



Pappardelle con Ragù di Cinghiale

(Pasta with Wild Boar Sauce)

Tuscany in the fall means wild boar. A long-simmered ragù is the perfect cold weather food.

1/4 cup extra-virgin olive oil plus extra for tossing pasta
1 onion, very finely minced
1 stalk celery, very finely minced
2 carrots, peeled and very finely minced
2 cloves garlic
11/2 pounds boneless wild boar leg meat, coarsely chopped
2 cups red wine

6 large ripe tomatoes, peeled, seeded, and diced 1 tablespoon jumper berries
1 sprig of rosemary Sea salt and freshly ground black pepper
24 ounces dried pappardelle, or Fresh Pasta Dough, rolled and cut into 1/2-inch-wide strands

In a sauté pan over medium-high heat, heat the olive oil. Sauté the vegetables until golden brown, about 5 to 6 minutes.
Add the chopped meat and cook until browned, about 3 to 4 minutes. Add the red wine and cook until thickened. Add the tomato, juniper berries, and rosemary.
Simmer, uncovered, over a low flame, stirring occasionally, for 35 to 40 minutes, until meat is tender and the sauce has thickened. Season with salt and pepper to taste.
In a large pot of salted boiling water, cook the dried pasta according to package directions, or the fresh pasta 3 minutes, until al dente. Drain and toss with olive oil. Turn into a warmed serving bowl, spoon the sauce on top, and serve at once.
Serves 8

Picture by Joyce Dudkerk-Pool


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