Maltagliati with Wild Boar Ragù

Name: Maltagliati with Wild Boar Ragù
Yield: makes 1 quart of ragù, or enough for 16 servings; pasta with sauce serves 6
Ingredients: 2 pounds boneless boar shoulder or lamb or venison shoulder; 2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 cup Soffritto (page 28); 2 tablespoons extra-virgin olive oil; 4 anchovy fillets (preferably salt-packed), rinsed, backbones removed if salt-packed, and finely chopped; 1 tablespoon finely chopped fresh rosemary needles; 1 tablespoon double-concentrated tomato paste; 2 cups dry red wine; 1 1/2 cups Basic Tomato Sauce (page 24); 3 cups Basic Chicken Stock (page 27), plus more as needed; 1 teaspoon red pepper flakes; Kosher salt; 3/4 cup Basic Tomato Sauce (page 24); 3 teaspoons unsalted butter; 12 ounces Maltagliati (page 169); 1/3 cup thinly sliced fresh Italian parsley leaves; 1/4 cup plus 2 tablespoons finishing-quality extra-virgin olive oil; 3 tablespoons freshly grated Parmigiano-Reggiano, plus a wedge for grating; 3 tablespoons freshly grated pecorino romano

January 26, 2012

Wild boar, called cinghiale, is hunted and sold all over Umbria, so as a born-again Umbrian I would feel as if I were betraying my experience of Italy if I didn’t include this ragù at my restaurant. Cutting the boar is the hardest part of this recipe, and it isn’t hard at all. The ideal is to buy frozen wild boar and cut it while it’s only partially defrosted, when it’s easier to cut.

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