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Reviewed Pappardelle with Wild Boar Ragu
"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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