Indulge in the rich, earthy flavors of Tuscany with this authentic Wild Boar Ragu served over perfectly al dente pappardelle pasta. Wild boar, a game meat known for its intense, slightly gamey taste, is slow-cooked to melt-in-your-mouth tenderness in a robust tomato sauce infused with aromatic herbs, fragrant spices, and a touch of red wine. This hearty dish is a celebration of rustic Italian cuisine, showcasing the depth and complexity that only carefully sourced ingredients and traditional techniques can achieve. The satisfying texture of the pappardelle perfectly complements the rich ragu, creating a truly unforgettable culinary experience.
This recipe, a treasured family heirloom passed down through generations, promises to transport you to the heart of Italy with every bite. Ready to embark on this culinary journey? Let's dive into the step-by-step process and create this magnificent Wild Boar Ragu with Pappardelle together.
Tools Needed
- Large bowl
- Skillet
- Large pot
- Pestle and mortar
- Scissors
- Pair of gloves (optional)
Ingredients
- Wild boar (boneless): 1 kg (2.2 lbs)
- Large carrot: 1
- Sage leaves: 6-8
- Celery stalk: 1
- Bay leaves: 4-5
- Fresh rosemary: 2 sprigs
- Fresh thyme: a handful
- Garlic cloves: 5
- Small onion: 1
- Peppercorns: 2 tsp
- Juniper berries: 2 tsp
- Cloves: 1/2 tsp
- Red wine (Chianti): 1/4 bottle + more as needed
- Olive oil
- Chili pepper: to taste
- Salt
- Whole tomatoes: 800g
- Tomato passata: 200-300g
- Pappardelle: 4-5 servings
Step-by-Step Instructions
Step 1. Marinate and Sear the Wild Boar
- Combine carrot, sage, celery, bay leaves, rosemary, thyme, garlic, onion, peppercorns, juniper berries, cloves, and red wine in a large bowl. Mix well (using gloves if desired).
- Add the wild boar to the marinade. Ensure the meat is fully submerged in the liquid. Cover and refrigerate for 12-24 hours.
- Remove vegetables and wine from the marinade. Transfer the drained meat to a large skillet.
- Cook the wild boar over medium-high heat for 15-20 minutes, draining off any liquid that releases, to remove excess gamy flavor.
Step 2. Prepare the Ragu
- Add olive oil to the skillet. Sauté 4 cloves of garlic and chili pepper until fragrant (1-2 minutes). Remove garlic and pepper.
- Add the wild boar to the skillet and toss in the fragrant oil for about a minute. Add a fine salt and pepper mixture.
- Once the meat is browned, add 1/2 cup red wine. Let it evaporate. Repeat with another cup of water and then reduce again.
- Add tomato paste, crushed tomatoes, tomato passata, onion, carrot, celery, another cup of water, and salt. Simmer for at least 1 hour and 30 minutes, or until tender.
Step 3. Cook the Pappardelle
- Cook pappardelle according to package directions (fresh pappardelle cooks 2.5-3 minutes). Drain and serve with the ragu.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Use a wine you enjoy drinking for the best flavor in your ragu.
- If using wild boar, the searing step helps to remove any strong gamy flavor.
- San Marzano tomatoes are recommended for the best flavor. If using canned tomatoes, use a high quality brand.
- Use scissors to chop the meat into smaller pieces for a more varied texture.
Nutrition
- N/A
FAQs
1. Can I substitute the wild boar with another meat?
Yes, you can substitute with pork shoulder or beef chuck, but be aware the flavor profile will be different. Pork shoulder will be closest in texture.
2. How long does the ragu need to simmer for the best flavor?
At least 3 hours, preferably 4-5 for the wild boar to become tender and the flavors to meld fully. Longer simmering is even better!
This Wild Boar Ragu with Pappardelle recipe is a testament to the beauty of slow-cooked, simple ingredients. The rich, deeply satisfying flavors will impress your guests and leave you wanting more. Enjoy the fruits of your labor and savor this authentic taste of Italy!