Teresa's Recipes
Pappardelle al Cinghiale
Indulge in the rich flavors of Tuscany with this classic Pappardelle al Cinghiale. This hearty pasta dish features tender wild boar ragu, simmered slowly to perfection and enveloped in broad, luscious pappardelle noodles. This recipe is not just a meal; it's a culinary journey through the scenic hills of Italy, where rustic flavors and a passion for cooking come together. Perfect for gatherings or a cozy dinner, this dish is sure to impress with its deep, savory notes and comforting texture.
Ingredients
- 12 ounces Pappardelle pasta
- 1 pound, cut into chunks Wild boar meat
- 2 tablespoons Olive oil
- 1, finely chopped Onion
- 1, finely chopped Carrot
- 1 stalk, finely chopped Celery
- 3 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 2 sprigs, chopped Fresh rosemary
- to taste Salt
- to taste Black pepper
- 1/2 cup, grated (for serving) Parmesan cheese
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 550
- Fat: 20g
- Carbs: 60g
- Protein: 30g
- Sodium: 400mg
- Sugar: 5g
Instructions
- Heat the olive oil in a large pan over medium heat. Once hot, add the chunks of wild boar meat and brown on all sides, about 5-7 minutes.
- Add the chopped onion, carrot, celery, and minced garlic to the pan. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes to enhance the flavor.
- Pour in the red wine, scraping any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 5-10 minutes.
- Add the chopped rosemary, salt, and pepper to taste. Cover the pan and reduce the heat to low. Simmer for 2-3 hours, stirring occasionally, until the meat is tender and the sauce is thickened.
- While the ragu is simmering, cook the pappardelle pasta in a large pot of boiling salted water until al dente, according to package instructions.
- Drain the pasta and add it directly to the pan with the boar ragu. Toss well to combine, ensuring the pasta is fully coated with the sauce.
- Serve the pasta hot, topped with a generous sprinkle of grated Parmesan cheese.
Tips
- For a richer flavor, you can add a splash of balsamic vinegar along with the wine.
- If wild boar is not available, you can substitute with beef or pork for a similar taste.
- To enhance the dish, consider adding a bay leaf while simmering the ragu for additional depth.