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Maltagliati with wild boar ragù from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria by Nancy Silverton and Matt Molina and Carolynn Carreño

  • semolina
  • carrots
  • celery
  • pecorino Romano cheese
  • rosemary
  • parsley
  • tomato paste
  • canned tomatoes
  • dry red wine
  • olive oil
  • all-purpose flour
  • chicken stock
  • dried red pepper flakes
  • Parmigiano Reggiano cheese
  • boar shoulder
  • salted anchovies
  • egg yolks

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Notes about this recipe

  • Eat Your Books

    Can substitute lamb or venison shoulder for boar.

  • mirage on January 14, 2015

    One of the best ragus I've ever had.

  • DKennedy on September 10, 2012

    We are great fans of wild boar and so I have several boar ragu recipes in my arsenal. This particular recipe is very labor intensive and has quite a few last minute steps making it unsuitable for weeknight meals. Having said that, the core boar recipe can and should be made ahead and frozen. The basic tomato sauce which is mixed with the boar recipe at the last minute also can and should be made ahead and frozen. If you follow the instructions and do all the last minute instructions, your meal will be outstanding. While I loved this dish, I think some of my other boar recipes (Olives and Oranges) are just as good and far less work.

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