Hot Plates Awards 2013: Ragu of Wild Boar with Hand-Cut Tagliatelle Pasta, Restaurant Alba

One of the few items still on the menu since Alba opened eight years ago, this quintessentially Tuscan dish uses boar shoulders procured from a Texas ranch. The slow-simmered, tomato-based ragu is spiked with chilies, red wine and various spices. Its minced vegetable base is slowly fried in olive oil before the ground boar is added, and house-made pasta bolsters the heartiness of the dish. “It’s an approachable way for people to try wild boar without having to commit to an entire chop,” says chef/owner Sean Weinberg. $22.

7 W. King St., (610) 644-4009, restaurantalba.com.
 

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