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Joined Date: Aug 29, 2008
Reviewed Pappardelle with Boar Ragu
"We've made this twice from the cookbook and it's been amazing both times. Yesterday we had people over for dinner and they all really enjoyed it as well. The basic tomato sauce can be made in bulk and frozen. The only changes I make is not adding the anchovy paste and a little less on the red pepper (while I love it, it is a bit much for guests that might not like it as much) and substitute in pork shoulder (would love boar but can't find it in Chicago). Awesome!