Pappardelle with Wild Boar Ragù
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Pappardelle | 250g |
| Wild Boar (cut into pieces) | 500g |
| Tomato Passata | 375g |
| Red Wine | 50g |
| Onion | 50g |
| Celery | 40g |
| Carrot | 50g |
| Extra Virgin Olive Oil | 15g |
| Garlic | 1 clove |
| Rosemary | 1 sprig |
| Bay Leaves | 2 |
| Salt | To taste |
| Black Pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 600 kcal |
| Protein | 35g |
| Carbohydrates | 75g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | 500mg |
Instructions
To prepare the Pappardelle with Wild Boar Ragù, start by preparing the base for the sauce. Begin by peeling and trimming the carrot using a vegetable peeler, and remove any tough fibers from the celery. Peel and finely chop both the onion and garlic, but keep the garlic clove whole (you’ll remove it later).
In a large, heavy-bottomed pot, heat the extra virgin olive oil over medium-low heat. Add the chopped carrot, celery, and onion, along with the whole garlic clove. Stir occasionally and let the vegetables soften and sweat for about 10 minutes, making sure they do not brown. The goal is to release their natural sweetness without any caramelization.
Next, add the chopped wild boar meat to the pot, along with the rosemary (finely chopped) and bay leaves. Raise the heat slightly to medium, and stir to brown the meat on all sides. After about 10 minutes, the meat should be nicely seared.
At this point, deglaze the pot with red wine and let it cook off for 2-3 minutes. Once the alcohol has evaporated, pour in the tomato passata. Season with salt and black pepper to taste. Stir everything together, ensuring that the meat is well-coated with the sauce.
Lower the heat to a gentle simmer, cover the pot, and let the ragù cook slowly for about 3.5 hours. This long cooking time allows the flavors to develop and the wild boar to become tender. If the sauce starts to dry out, you can add a little water or stock to maintain a saucy consistency.
Once the ragù is cooked, remove the lid and let it simmer for an additional 30 minutes to thicken and concentrate the flavors. During this time, bring a large pot of salted water to a boil for the pappardelle. Cook the egg pappardelle according to the package instructions (usually about 2-4 minutes), then drain, reserving a bit of the pasta water.
Transfer the cooked pappardelle directly into the pot with the ragù. Toss the pasta gently, ensuring that it is thoroughly coated with the rich, savory sauce. If the sauce seems too thick, add a splash of the reserved pasta water to achieve the desired consistency.
Serve the Pappardelle with Wild Boar Ragù hot, garnished with a sprig of fresh rosemary or a sprinkle of grated cheese if desired. Enjoy this hearty and flavorful dish that brings the taste of rustic Italian cuisine to your table!
This Pappardelle with Wild Boar Ragù recipe is the perfect combination of tender, slow-cooked meat and delicate pasta, ideal for a special occasion or a comforting family meal. The slow cooking process results in a sauce that’s deeply infused with flavors, while the pappardelle captures every bit of that delicious richness. Whether you’re preparing it for a festive dinner or a cozy weeknight meal, this dish is sure to impress.
