Garganelli with Boar Ragu - cornmeal

Method

• Dust a baking sheet with semolina.
• Divide the pasta dough into 4 balls.
• Using a pasta machine, roll each ball out to a thin sheet, progressing gradually down from the widest to the thinnest setting.
• Lay each sheet on a lightly floured work surface.
• Cut the pasta dough into 2-inch squares.
• Lay a thin dowel or a pencil diagonally across a bottom corner of each square, and roll up to form a quill.
• Slip the garganello off the dowel onto the prepared baking sheet.
• Repeat with all the pasta squares.
• Cover with a damp towel.
• In a heavy-duty 6- to 8-quart pot, heat the olive oil over high heat until smoking.
• Add the onion, carrot, and celery and cook until softened and lightly brown, 8 to 10 minutes.
• Add the wine, Basic Tomato Sauce, anchovy paste, red pepper flakes, and rosemary and bring to a boil.
• Season the meat with salt and pepper and add to the tomato sauce.
• Return to a boil, reduce the heat to a simmer, and cook until the meat falls apart with the poke of a fork, about 1 1/2 hours.
• Remove from the heat and let cool for 10 minutes.
• Transfer the stew, about 1/2 cup at a time, to a food processor, and pulse just until it has the consistency of a thick sauce.
• Pour into a saucepan, taste, and adjust the seasoning if needed.
• Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.
• Meanwhile, bring the ragu to a boil.
• Drop the garganelli into the boiling water and cook until tender, 1 to 2 minutes.
• Drain.
• Add the pasta to the ragu and toss gently to coat.
• Transfer to a warmed serving bowl and serve immediately.
• Mound the flour in the center of a large wooden board.
• Make a well in the center of the flour and add the eggs.
• Using a fork, beat together the eggs and then begin to incorporate the flour, starting with the inner rim of the well.
• As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
• (Don't worry if it looks messy; when half of the flour is incorporated the dough will begin to come together.)
• Start kneading the dough, using primarily the palms of your hands.
• Once the dough is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
• Lightly re-flour the board and continue kneading for 10 minutes, dusting the board with additional flour as necessary.
• The dough should be elastic and a little sticky.
• Wrap the dough in plastic and let rest at room temperature for 30 minutes before using.
• Basic Tomato Sauce
• In a 3-quart saucepan, heat the olive oil over medium heat.
• Add the onion and garlic and cook until softened and light golden brown, 8 to 10 minutes.
• Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
• Add the tomatoes and juice and bring to a boil, stirring often.
• Lower the heat, and simmer until it's as thick as hot cereal, about 30 minutes.
• Season with salt to taste.
• This sauce can be refrigerated for up to 1 week or frozen for 6 months.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
• The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.