Pappardelle Ragu
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0.0
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Unrated
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Prep Time
20 mins
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Cook Time
5 hrs
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Total Time
5 hrs 20 mins
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Servings
10
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Course
Main Course
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Cuisine
Italian
Pappardelle Ragu
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- Wild boar meat diced
- pappardelle pasta
- red wine
- white wine
- 3-4 branches celery with the leaves
- 2 carrots
- salt & pepper
- oregano
- bay leaves
- 2 bottles homemade tomato sauce Passata
- extra virgin olive oil EVOO
- 5 L water
Instructions
- Mix the wild boar with red wine, bay leaves, pepper, oregano, carrot and onion and leave to marinate.
- Heat up a generous amount of EVOO in a saucepan and add the boar in carefully, stirring it through.
- After around 10 minutes add some roughly chopped pieces of carrot, celery and onion.
- 15-20 minutes later, add the white wine and let it simmer.
- Once the vegetables are tender and the wine starts to evaporate, add 2 x 750ml bottles of Passata and mix through.
- Add a few branches of celery leaves and sprinkle a fair amount of salt though. Mix once again.
- Turn the heat down to a very low heat and let the sauce simmer for 3.5-4 hours, stirring it every now and then.
- Once this is cooked, boil up to 5L of water in a large pot and drop in the fresh pappardelle pasta.
- Let it cook for 4-5 minutes and then strain it.
- Have an extra saucepan on low heat with a spoonful of the sauce lining the bottom. Add the strained pappardelle pasta on top and mix the sauce through.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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