Post by johns on Mar 15, 2014 9:29:57 GMT -5
I made this for dinner last night, it was delicious. I substituted wild boar bacon for the pancetta and only used about a tbs of olive oil because the bacon produces more fat than pancetta. You can buy Emerils seasoning in the grocery store if you don't want to make it. I buy mine I use it for a lot of things. Enjoy.
Wild boar Ragu
Ingredients
4 tablespoons olive oil
1/4 pound pancetta or bacon, cut into small dice
1 1/2 pounds wild boar shoulder (may substitute lamb, venison or pork), cut into 1/2 inch cubes
2 tablespoons Essence, recipe follows
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1 pound portobello mushrooms, stems removed, wiped clean, and chopped
1 tablespoon minced garlic
1 cup dry white wine
1 (14-ounce) can diced tomatoes and their juices
2 tablespoons tomato paste
1 cup dark chicken stock, or chicken broth
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1/2 cup heavy cream
1 pound dry fettuccine
Minced fresh parsley, garnish
Freshly grated Parmesan, topping
Directions
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.
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.
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.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Publis
_________________________
Life is short, Eat dessert first!
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Wild boar Ragu
Ingredients
4 tablespoons olive oil
1/4 pound pancetta or bacon, cut into small dice
1 1/2 pounds wild boar shoulder (may substitute lamb, venison or pork), cut into 1/2 inch cubes
2 tablespoons Essence, recipe follows
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1 pound portobello mushrooms, stems removed, wiped clean, and chopped
1 tablespoon minced garlic
1 cup dry white wine
1 (14-ounce) can diced tomatoes and their juices
2 tablespoons tomato paste
1 cup dark chicken stock, or chicken broth
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1/2 cup heavy cream
1 pound dry fettuccine
Minced fresh parsley, garnish
Freshly grated Parmesan, topping
Directions
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.
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.
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.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Publis
_________________________
Life is short, Eat dessert first!
Top
