| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Spanish |
Molto03 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
| 1/2 |
md |
Spanish onion; chopped 1/8" dice |
| 1/2 |
sm |
Carrot; chopped 1/8' dice |
| 1/2 |
|
Celery rib; cut 1/8" thick |
|
|
Sl |
| 1 |
ts |
Anchovy paste |
| 1 |
tb |
Hot chili flakes |
| 1 |
ts |
Chopped fresh rosemary leaves |
| 1 |
c |
Dry red wine |
| 1 |
c |
Basic Tomato Sauce; see * Note |
| 1/2 |
lb |
Fresh boar shoulder; cut 1" cubes |
|
|
(may substitute lamb or venison) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Recipe Fresh Egg Pasta; see * Note |
INSTRUCTIONS
* Note: See the "Basic Tomato Sauce" and "Fresh Egg Pasta" recipes which
are included in this collection.
In a heavy 6- to 8-quart 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 4-ounce 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 1-inch
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 ?? servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5662 broadcast 03-19-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-18-1998
Recipe by: Mario Batali
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