• Pappardelle with Boar Ragu
• Makes 4 Servings | Region: Toscana | Book: Babbo Cookbook (Clarkson Potter 2002)
• 1 pound fresh boar, pork or venison sausage, cut into chunks
• 1 medium Spanish onion, cut into ¼ inch dice
• 1 medium carrot, peeled and finely chopped
• 2 garlic cloves, thinly sliced
• 1 celery stalk, cut into ¼ inch dice
• 4 whole fresh sage leaves
• 2 cups dry white wine
• 1 16-ounch can peeled whole plum tomatoes, crushed by hand with juices
• 1 cup brown chicken stock

In a heavy-bottomed casserole or Dutch oven, heat the olive oil over medium high heat until almost smoking. Cook the sausage in the olive oil until it is browed, 10 -12 minutes.

Remove the meat to a plate and ad the onions, carrot, garlic celery and sage to the casserole. Cook over low heat until softened 7 – 9 minutes. Add the wine, crushed tomatoes and their juices and chicken stock and bring to a boil. Return the meat to the pan, then lower the hat, partially cover and simmer for 1 hour. Keep warm.