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My all time favorite dish- okay one of them at least- is boar ragu I have at Arturos in Maplewood. It is simply the most delicious boar ragu I have had. Before going to Umbria last month, I was very excited about eating lots of boar- since that region is famous for it. We did have some boar salami and pasta dishes. They were all delicious but something about the one Dan serves in Arturos. It is consistently good and perfectly spiced. It a mixture of boar and mushrooms cooked in a bit of cream and herbs- perfect in my book.

While my cousins were visiting from Austin, I decided to replicate the dish- in my way. I used pork instead of boar and added pancetta to the mix. I simmered the meat in beef broth. I used a bit of half and half and finished the dish with some black truffle paste. All in all, it was a delicious dish- not the same as Dan’s but still good. We all ate it with a lovely red bottle of wine we brought back from Umbria- it was perfect.

I even served the pasta the next day to Sia and her friend- they ate it up in no time! Definitely give this one a try- you will love it too.

• 1 pound ground pork
• 1 tablespoon extra virgin olive oil
• ¼ cup pancetta, chopped
• ½ cup shredded carrots
• ½ cup white onion, chopped
• 2 garlic cloves, minced
• 2 cups beef broth
• ½ cup half and half
• Salt
• ½ pound penne, al dente- ½ cup spare pasta water
• 2 tablespoons truffle paste or 1 tablespoon truffle oil

Heat the olive oil in a large frying pan. Add the pancetta and sauté for 4-5 minutes on medium heat. Add the carrots, onions and garlic. Saute for 2-3 minutes on medium heat. Add the pork and separate with the back of a wooden spatula while sautéing the meat on medium high heat about 2-3 minutes. Add the beef broth and cook on medium low heat for 20 to 25 minutes, till a thick sauce is formed. Add salt and half and half. Add the truffle paste or oil. Mix well and add the cooked pasta and pasta water. Check for seasonings and serve.