Amy’s Sformato di Pappardelle al ragu di cinghiale

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I started with making my ragu the day before..

700 grams of polpa di cinghiale.(wild boar meat) I had macinato cause I like it better that way but you can also chop it into tiny cubes
2 sausages(cinta senese)
2 carrots
3 celery stalks
1 large onion
a handful of fresh parsley 
juniper berries…q.b.
doppio conc. tomato paste(2 tbls)
2 pelati (peeled tomatoes from can)
salt q.b.
pepper q.b.
a full glass of red wine
normally I would also put black olives in but I thought they wouldn’t help the sformato form so I left them out

Just as you would make a normal ragu or bolognese sauce
chop up your carrots, celery, onion, parsley and put them in a large pot with olive oil to brown but don’t let them get too brown!
after that I push the sausage out of its skin or whatever that is called and put it in with the celery, carrots, onion etc
I brown it for about 2 minutes then add the wild boar meat and stir it about 2 minutes and then a glass of red wine maybe even a glass and a quarter and let it cook until wine evaporates
next I add 2 large spoonfuls of double concentrated tomato paste and mix
then 2 pelati, (squished by hand or fork before putting them in the pot)
next a handful or more of juniper berries 
add your salt and pepper
now adding water to make ragu depends on what kind of pot you have, I have a large deep pot so add water up to the last 1/4 of the pot..
bring the sauce to a boil when it boils I move it to a small burner and partially covered for about 2 and 1/2 hours and stirring often 
cooking times can vary, usually tuscan ragu is very very thick and not very saucy..depends on what you like 
I also think making ragu the night before eating eat gives it a better flavour

I made pappardelle for 8, probably close to 500 grams 
8 eggs, 1 kg of flour a pinch of salt
after you have made the rolled and stretched the sfoglia cut in wide strips of about 1,5 cm

Cook the pappardelle al dente and season with sauce and parmigiano 
next I oiled the pan and put dusted it with bread crumbs
I cut up 250 grams of smoked provolone and 1 mozzarella and cut into cubes 200 grams up ham
I mixed these together with the papparedelle
Next using my hands I squished the pappardelle and all the stuff into the pan and packed it hard until it was full up to the top
I grated some pecorino and tons of parmigiano and then put a light layer of ragu on top
baked in 180 preheated oven for 35 minutes