Garganelli with Boar Ragu

Ingredients

• Semolina or Cornmeal for dusting
• 1 1/4 pounds Basic Pasta Dough, recipe follows
• 1/4 cup extra-virgin olive oil
• 1/2 medium Spanish onion, cut into 1/8-inch dice
• 1/2 small carrot, cut into 1/8-inch dice
• 1/2 rib celery, cut into 1/8-inch thick slices
• 1 cup dry red wine
• 1 cup Basic Tomato Sauce, recipe follows
• 1 teaspoon anchovy paste
• 1 tablespoon hot red pepper flakes
• 1 teaspoon chopped fresh rosemary
• 1 pound boneless boar shoulder (may substitute lamb or venison), cut into 1/2-inch cubes
• Salt and freshly ground black pepper
• Basic Pasta Dough
• 3 1/2 cups flour, plus extra for kneading
• 5 eggs
• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, cut into 1/4-inch dice
• 4 cloves garlic, thinly sliced
• 3 tablespoons chopped fresh thyme
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans whole tomatoes
• Salt

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