Teresa's Recipes
Pappardelle with Wild Boar Ragu
Indulge in the rustic flavors of Italy with this hearty Pappardelle with Wild Boar Ragu. The wide, flat noodles cradle a rich, slow-cooked sauce featuring tender wild boar, aromatic herbs, and a robust tomato base. This dish is perfect for cozy gatherings, evoking the warmth of Italian kitchens where recipes are passed down through generations. Experience the depth of flavors that comes from lovingly simmered meat, fresh vegetables, and a splash of red wine, making each bite a celebration of culinary tradition.
Ingredients
- 12 ounces Pappardelle pasta
- 2 pounds, cut into chunks Wild boar meat
- 2 tablespoons Olive oil
- 1 large, diced Onion
- 2 medium, diced Carrots
- 2, diced Celery stalks
- 4 cloves, minced Garlic
- 28 ounces, crushed Canned tomatoes
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 1 Bay leaf
- 2 sprigs, chopped Fresh rosemary
- to taste Salt
- to taste Black pepper
- for serving, freshly grated Parmesan cheese
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Calories: 600
- Fat: 20g
- Carbs: 60g
- Protein: 40g
- Sodium: 800mg
- Sugar: 6g
Instructions
- In a large pot, heat the olive oil over medium heat. Add the wild boar meat and sear until browned on all sides. Remove the meat and set aside.
- In the same pot, add the diced onions, carrots, celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
- Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly in color, enhancing its flavor.
- Pour in the red wine, scraping the bottom of the pot to release any flavorful bits. Allow the wine to simmer and reduce by half.
- Return the browned wild boar to the pot, then add the crushed tomatoes, chopped rosemary, bay leaf, salt, and pepper. Stir well to combine.
- Bring the mixture to a gentle simmer. Cover the pot and let the ragu cook for at least 2 hours on low heat, stirring occasionally, until the meat is tender and the flavors meld beautifully.
- About 15 minutes before serving, cook the pappardelle pasta according to the package instructions until al dente. Drain and set aside.
- To serve, plate the cooked pappardelle, generously ladle the wild boar ragu over the top, and finish with a sprinkle of freshly grated Parmesan cheese.
Tips
- For a richer flavor, you can add a tablespoon of balsamic vinegar to the ragu during the last 30 minutes of cooking.
- If wild boar is unavailable, you can substitute with beef or pork, adjusting the cooking time as necessary.
- Pair this dish with a side of crusty bread to soak up the delicious sauce.