Pappardelle with boar ragu (Pappardelle al ragu di cinghiale) from Molto Italiano: Simple Italian Recipes for Cooking at Home (page 221) by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb or venison shoulder for boar shoulder.

  • adrienneyoung on January 06, 2013

    Made this to use up 4 leftover roast chops from a rack: 1 tbsp red pepper flakes is too much. But that said, this is lovely. Keeper!

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