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Reviewed Pappardelle with Wild Boar Ragu

Dec 28, 2012 in Food Network Community Toolbox on

I loved the deep rich color of the ragu and the way it coated the pappardelle, but felt that the flavor of the boar was somewhat lost in the wine. I would suggest using a Chianti or other lighter red wine-- full bodied red wines will overpower the flavor of the boar. Could have used just a tad less cocoa powder. I used a tablespoon of brown sug"

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