Name: Pappardelle with Wild Boar Ragù
Prep time: 30 min
Cook time: 150 min
Total time: 3 h
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound wild boar shoulder, cut into 1-inch pieces; Salt and freshly ground black pepper to taste; 1 onion, finely chopped; 2 carrots, finely chopped; 2 celery stalks, finely chopped; 3 cloves garlic, minced; 1 cup red wine; 1 (14-ounce) can crushed tomatoes; 2 tablespoons tomato paste; 2 cups beef stock; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 bay leaf; 1 pound pappardelle pasta; Grated Parmigiano-Reggiano cheese to serve; Fresh parsley, chopped, for garnish

Pappardelle with Wild Boar Ragù

A rich and hearty Italian pasta dish where broad pappardelle noodles are elegantly smothered with a savory wild boar ragù.

Nutrition

Calories: 650cal

Carbohydrate: 70g

Protein: 35g

Fat: 25g

Cholesterol: – -mg

Sodium: – -mg

Difficulty Level: easy

30 min Prep

150 min Cook

3 hr Total

4 Servings

Ingredients

2 tablespoons olive oil
1 pound wild boar shoulder, cut into 1-inch pieces
Salt and freshly ground black pepper to taste
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
1 cup red wine
1 (14-ounce) can crushed tomatoes
2 tablespoons tomato paste
2 cups beef stock
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
1 pound pappardelle pasta
Grated Parmigiano-Reggiano cheese to serve
Fresh parsley, chopped, for garnish

Instructions

Ensure all your vegetables are chopped and your ingredients are measured out for efficiency.
Heat olive oil in a large pot over medium-high heat. Season the wild boar pieces with salt and pepper. Sear them in batches until all sides are browned. This process helps to lock in the flavors.
Remove the boar from the pot and set it aside. In the same pot, add the onion, carrots, and celery. Cook for about 8-10 minutes until the vegetables are soft and slightly golden. Add garlic and sauté for another minute.
Pour in the red wine to deglaze the pot, scraping up all the brown bits stuck to the bottom. This adds depth to your ragù.
Add the crushed tomatoes, tomato paste, and beef stock to the pot. Return the seared boar to the pot, including any juices it released. Stir in rosemary, thyme, and the bay leaf. Reduce heat to low, cover, and let the ragù simmer gently for 2 hours, stirring occasionally.
Around 15 minutes before serving, boil a large pot of salted water and cook the pappardelle according to package instructions, or until al dente. Drain and set aside.
Remove the bay leaf from the sauce. Toss the cooked pappardelle with the wild boar ragù. If it’s too thick, use some reserved pasta water to loosen it up.
Divide the pasta among warmed bowls. Top with grated Parmigiano-Reggiano and fresh parsley. Enjoy your hearty and delicious Italian meal!

Pappardelle with Wild Boar Ragù