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Pappardelle with Wild Boar Ragu

17/11/2023

Pappardelle with wild boar ragù is a hearty and flavorful dish, a typical specialty of Tuscan cuisine. Here is the recipe:

Ingredients

  • 350g of pappardelle
  • 500g of wild boar meat
  • 150ml of red wine
  • 400g of tomato puree
  • 1 onion
  • 1 carrot
  • 1 stalk of celery
  • 2 cloves of garlic
  • Rosemary to taste
  • Bay leaves to taste
  • Extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Start by marinating the wild boar meat. Cut it into pieces and put it in a bowl with the red wine, a sprig of rosemary, bay leaves, a pinch of salt and pepper. Leave to marinate for at least a couple of hours, preferably overnight.
  2. After the marinating time, finely chop the onion, carrot, and celery to prepare a soffritto.
  3. Heat some oil in a large pot and add the chopped vegetables and garlic cloves. Sauté until the vegetables are soft and golden brown.
  4. Take the wild boar out of the marinade (saving the liquid) and dry it with some kitchen paper. Add the meat to the soffritto and brown it until it is well sealed on all sides.
  5. Deglaze with the reserved marinade and let the alcohol evaporate.
  6. Add the tomato puree, adjust the seasoning with salt and pepper, and bring to a boil. Lower the heat, cover with a lid, and let it cook on low heat for at least 2 hours, until the sauce is well reduced and the meat is tender.
  7. In the meantime, bring a large pot of salted water to a rolling boil. Cook the pappardelle until it reaches the desired doneness, drain al dente, keeping some of the cooking water aside.
  8. When the ragù is ready, remove the aromatic herbs and, if necessary, shred the meat further with a fork.
  9. Combine the pappardelle with the ragù, and if necessary, add some of the pappardelle cooking water to keep the sauce moist and stir well.

Serve the pappardelle well seasoned with a sprinkle of pepper and a drizzle of raw oil.

Curiosity

Wild boar ragù is a dish that requires patience due to its long cooking time, which allows the meat to become tender and absorb all the flavors of the soffritto and aromatic herbs. It is a winter dish, often accompanied by a good glass of Tuscan red wine.

Pappardelle with wild boar ragù