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Pappardelle Ragu

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
Servings: 10
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Mix the wild boar with red wine, bay leaves, pepper, oregano, carrot and onion and leave to marinate.
  2. Heat up a generous amount of EVOO in a saucepan and add the boar in carefully, stirring it through.
  3. After around 10 minutes add some roughly chopped pieces of carrot, celery and onion.
  4. 15-20 minutes later, add the white wine and let it simmer.
  5. Once the vegetables are tender and the wine starts to evaporate, add 2 x 750ml bottles of Passata and mix through.
  6. Add a few branches of celery leaves and sprinkle a fair amount of salt though. Mix once again.
  7. 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.
  8. Once this is cooked, boil up to 5L of water in a large pot and drop in the fresh pappardelle pasta.
  9. Let it cook for 4-5 minutes and then strain it.
  10. 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.
  11. E ora si mangia, Vincenzo’s Plate….Enjoy!