s NOT-A-BOAR MEAT SAUCE AND PASTA *****
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s NOT-A-BOAR MEAT SAUCE AND PASTA *****
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Ingredients
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Instructions *** 11-2-11 excelllent, yummy *** I love cinghiale sauce—a thick, savory meat sauce made with wild boar and a hint of clove. Wild boar is not readily available in my upstate New York supermarket, so here's an unusual fake-out. Serve the pasta with braised kale or a spinach salad. The sauce freezes well, so make a double batch. Ingredients: Salt and pepper 1 pound rigatoni pasta or broken curly-edge lasagna noodles 2 tablespoons extra-virgin olive oil (EVOO) 3/4 pound ground pork 3/4 pound ground beef 1 small carrot, finely chopped or grated 1 small onion, finely chopped 3 cloves garlic, finely chopped 3 sprigs thyme, stems discarded and leaves finely chopped 1 bay leaf 1 tablespoon unsweetened cocoa powder 2 pinches ground cloves or allspice 1/4 cup tomato paste 1/2 cup dry white wine (eyeball it) 2 cups chicken stock 1/2 cup whole milk 1 cup grated pecorino romano cheese Directions: Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. While the pasta is working, in a dutch oven or heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the pork and beef and cook, stirring, until browned, 10 to 12 minutes. Stir in the carrot, onion, garlic, thyme, bay leaf, cocoa and cloves; season with salt and pepper. Cook, stirring frequently, for 5 minutes. Stir in the tomato paste for 1 minute, then stir in the wine. Stir in the chicken stock and milk, lower the heat and simmer until slightly thickened, about 5 minutes. Discard the bay leaf. Stir the pasta into the sauce and simmer for 5 minutes longer. Stir in the cheese to coat. Serve the pasta in shallow bowls. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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