Pappardelle with Wild Boar Ragù

Name: Pappardelle with Wild Boar Ragù
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 4
Ingredients: 500 g of Wild Boar; 375 g of Strained Tomatoes; 250 g of Pappardelle; 50 g of Red Wine; 50 g of Onions; 50 g of Carrots; 40 g of Celery; 15 g of Extra Virgin Olive Oil; 1 clove of Garlic; 1 sprig of Rosemary; 2 leaves of Bay Leaves; Pecorino Cheese; Table Salt; Black Pepper

Pappardelle with Wild Boar Ragù are a traditional Tuscan dish that lets you enjoy wild boar even if you don't love a "gamey" taste.

Difficulty Medium
Preparation 30 minutes
Cooking 4 hours and30 minutes
Servings for 4 people

Pappardelle with Wild Boar Ragù are a wonderfully tasty first course from the culinary tradition of Tuscany, especially the Maremma area. Flavorful and hearty, this wild boar pasta is made with ground wild boar, which means the dish can be prepared without marinating the meat.

Pappardelle with Wild Boar Sauce are the perfect dish to make if you have guests who have never eaten wild boar: the long cooking of the meat makes the boar lose its typical “gamey” taste while staying very flavorful. If you like, you can also make the wild boar ragù ahead of time and freeze it, so you can enjoy wild boar pappardelle whenever you feel like it.

If you are looking for other unusual ragù recipes, we also recommend trying Pappardelle with Lamb Ragù, Paccheri with Rabbit Ragù, Hare Ragù and Cotechino Ragù. And now, here is the recipe for Pappardelle with Wild Boar Ragù.

Ingredients for 4 people

500 g of Wild Boar ground
375 g of Strained Tomatoes
250 g of Pappardelle
50 g of Red Wine
50 g of Onions
50 g of Carrots
40 g of Celery
15 g of Extra Virgin Olive Oil
1 clove of Garlic
1 sprig of Rosemary
2 leaves of Bay Leaves
Pecorino Cheese grated to taste
Table Salt to taste
Black Pepper to taste

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Method

To make the Pappardelle with Wild Boar Ragù, start by washing, trimming and finely chopping the carrot, celery and onion. Sauté them over low heat with the extra virgin olive oil and the garlic in a large heavy-bottomed pot for about 10 minutes.
Add the wild boar meat, the chopped rosemary and the bay leaves. Raise the heat slightly and keep cooking for about 10 minutes, stirring often with a spatula.
Deglaze with the red wine and, once the alcohol has completely evaporated, pour the Tomato Passata into the pot as well. Season with salt, add a sprinkle of pepper, cover with a lid and cook over low heat for another 3 and a half hours.
After this time, remove the lid and keep cooking for another 30 minutes. Shortly before the ragù is done, cook the pappardelle in plenty of lightly salted water, draining them while they are still al dente.
Before draining the pasta, remove both the garlic and the bay leaves from the sauce. Drain the pasta, transfer it straight into the pot and stir to combine everything.
When the pasta is perfectly cooked, turn off the heat, add grated Pecorino to taste and serve the Pappardelle with Wild Boar Ragù piping hot. Finally, remember to download our App with exclusive content and fewer ads!