Stinging Nettle Pappardelle with Wild Boar Ragu

 ½ cup olive oil
1 ½ medium Spanish onion, cut into 1/8- inch dice
½ small carrot, cut into 1/8 inch dice
½ celery stalk, sliced 1/8 inch thick
1 teaspoon anchovy paste
1 tablespoon hot red pepper flakes
1 teaspoon chopped fresh rosemary leaves
1 cup dry red wine
1 cup basic tomato sauce (link to recipe)
8 ounces fresh wild boar, cut into 1-inch cubes
Salt and pepper
1 pound fresh stinging nettle pappardelle (see recipe below)

1. In a heavy 6 to 8 quart saucepan, heat the olive oil until smoking. Add the onion, carrot, and celery and cook until softened and light brown, 12 to 15 minutes. Add the anchovy paste, red pepper flakes, rosemary, wine and tomato sauce and bring to a boil.

2. Season the boar cubes with salt and pepper and add to the tomato sauce. Return to a boil, then reduce the heat to a simmer and cook for 90 minutes. The meat should fall apart with the poke of a fork. Cool for 10 minutes.

3. Working in batches, transfer the ragu to a food processor, ½ cup at a time, and briefly pulse once or twice until the ragu resembles meat sauce. Check for seasoning and set aside or cover and refrigerate until ready to serve.

4. Bring about 6 quarts of water to a boil and add about 2 tablespoons of salt.

5. Drop the pasta into boiling water and cook until tender yet still firm, about 2 minutes. Drain the pasta and add to the ragu. Toss gently to coat, pour into a warm serving dish and serve immediately.

Stinging Nettle Pappardelle

3½ to 4 cups all-purpose flour
4 extra-large eggs
½ teaspoon extra-virgin olive oil
6 ounces steamed nettles or ½ cup dried nettles and another egg

1. Mound 3½ cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, olive oil and nettles. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

2. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

3. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.