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Ingredients

• Salt and pepper
• 1 pound rigatoni pasta or broken curly-edge lasagna noodles
• 2 tablespoons extra-virgin olive oil (EVOO)
• 3/4 pound ground pork
• 3/4 pound ground beef
• 1 small carrot, finely chopped or grated
• 1 small onion, finely chopped
• 3 cloves garlic, finely chopped
• 3 sprigs thyme, stems discarded and leaves finely chopped
• 1 bay leaf
• 1 tablespoon unsweetened cocoa powder
• 2 pinches ground cloves or allspice
• 1/4 cup tomato paste
• 1/2 cup dry white wine (eyeball it)
• 2 cups chicken stock
• 1/2 cup whole milk
• 1 cup grated pecorino romano cheese

Description

I Love Cinghiale Sauce—a Thick, Savory Meat Sauce Made With Wild Boar And A Hint Of Clove. Wild Boar Is Not Readily Available In My Upstate New York Supermarket, So Here's An Unusual Fake-out. Serve The Pasta With Braised Kale Or A Spinach Sala

Rachael Ray Magazine