Recipe - Pappardelle With Texas Boar Ragu

4 tablespoon Virgin olive oil
One half md Spanish onion; chopped 1/8"
dice
One half small Carrot; chopped 1/8' dice
One half Celery rib; cut 1/8" thick
Sl
1 teaspoon Anchovy paste
1 tablespoon Hot chili flakes
1 teaspoon Chopped fresh rosemary
leaves
1 cup Dry red wine
1 cup Basic Tomato Sauce; see *
Note
One half pound Fresh boar shoulder; cut 1"
cubes
(may substitute lamb or
venison)
Salt; to taste
Freshlyground black pepper;
to taste
1 Recipe Fresh Egg Pasta; see
* Note

* Note: See the "Basic Tomato Sauce" and "Fresh Egg Pasta" recipes which
are included in this collection.

In a heavy 6 to 8quart sauce pan, heat olive oil until smoking. Add
onion, carrot and celery and cook until softened and light brown (about 12
to 15 minutes). Add anchovy paste, chili flakes, rosemary, red wine and
Basic Tomato Sauce and bring to a boil. Season meat with salt and pepper
and drop into tomato mixture. Return to a boil and lower to simmer and cook
90 minutes. Meat should be falling apart with the poke of a fork. Allow to
cool 10 minutes. In a food processor, barely pulse 4ounce ladles of meat
mixture until "stew" resembles meat sauce. Check sauce for seasoning and
set aside. Roll out the pasta dough to thinnest setting and cut into 1inch
wide ribbons. Bring 6 quarts water to a boil and add 2 tablespoons salt.
Place ragu in sauce pan and bring to a boil. Drop pappardelle into boiling
water and cook until tender yet firm. Drain pasta in colander over sink and
pour into ragu. Toss gently to coat and pour into warm serving dish and
serve immediately. This recipe yields ??