Wild Boar Ragu on Fettuccine

• 4 tablespoons olive oil
• 1/4 pound pancetta or bacon, cut into small dice
• 1 1/2 pounds wild boar shoulder (may substitute lamb, venison or pork), cut into 1/2 inch cubes
• 2 tablespoons Essence, recipe follows
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrots
• 1 pound portobello mushrooms, stems removed, wiped clean, and chopped
• 1 tablespoon minced garlic
• 1 cup dry white wine
• 1 (14-ounce) can diced tomatoes and their juices
• 2 tablespoons tomato paste
• 1 cup dark chicken stock, or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon chopped fresh sage leaves
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup heavy cream
• 1 pound dry fettuccine
• Minced fresh parsley, garnish
• Freshly grated Parmesan, topping

1. In a large heavy pot, heat the oil over medium-high heat.
2. Add the pancetta and saute, stirring often, until the fat is rendered and the pancetta is light brown and crispy, 2 minutes.
3. Season the boar with the Essence, and add to the pan.
4. Cook, stirring, until browned on all sides, 7 to 10 minutes.
5. Add the onions, celery, carrots, and mushrooms and cook, stirring often, until very soft and starting to caramelize, 10 to 12 minutes.
6. Add the garlic and cook, stirring, for 1 minute.
7. Deglaze the pan with the white wine and reduce until nearly evaporated, 3 to 4 minutes.
8. Add the diced tomatoes, tomato paste, chicken stock, salt, pepper, sage and thyme and bring to a boil.
9. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the meat is very tender and the sauce is thick and fragrant, about 1 1/2 hours.
10. Remove from the heat and stir in the cream.
11. Adjust the seasoning, to taste, and cover to keep warm while preparing the pasta.
12. Bring a large pot of salted water to a boil.
13. Add the fettuccine and cook until al dente, 10 to 12 minutes.
14. Drain in a colander and place in a large serving bowl.
15. Pour the ragu over top the pasta, sprinkle with the parsley and grated cheese, and serve immediately.
16. 2 1/2 tablespoons paprika
17. 2 tablespoons salt
18. 2 tablespoons garlic powder
19. 1 tablespoon black pepper
20. 1 tablespoon onion powder
21. 1 tablespoon cayenne pepper
22. 1 tablespoon dried leaf oregano
23. 1 tablespoon dried thyme
24. Combine all ingredients thoroughly and store in an airtight jar or container.
25. Yield: about 2/3 cup
26. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
27. Published by William and Morrow, 1993.

olive oil, pancetta, wild boar shoulder, yellow onions, celery, carrots, portobello mushrooms, garlic, white wine, tomatoes, tomato paste, chicken, salt, freshly cracked black pepper, sage, thyme, heavy cream, fettuccine, fresh parsley, parmesan

Taken from www.foodnetwork.com/recipes/emeril-lagasse/wild-boar-ragu-on-fettuccine-recipe.html (may not work)