Tuscan wild boar ragu with pappardelle pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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marinating time
12 hrs
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Total Time
14 hrs 20 mins
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Servings
4
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Calories
772 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan wild boar ragu with pappardelle pasta
Description
Tuscan wild boar ragu with pappardelle pasta combines chunks of wild boar meat marinated in red wine, herbs, and spices before being simmered in a sauce made from tomato passata, onions, carrots, celery, garlic, and red wine. The marinade, including juniper berries and rosemary, imparts complex herbal and fruity notes to the meat. The slow cooking softens the wild boar thoroughly, allowing the sauce to thicken and intensify. The broad pappardelle pasta is ideal for holding the thick, meaty sauce, enriching the overall texture with its broad ribbons.
The flavors balance the earthy game meat with subtle sweetness from the vegetables and acidity from the tomatoes. The preparation involves marinating the meat for 12 to 24 hours to develop flavor depth and tenderness. Browning the meat and vegetables before simmering adds caramelized notes to the sauce. Salt and pepper adjust seasoning at the end of cooking.
This ragu pairs well with robust pasta types like pappardelle but can also be served with tagliatelle or other broad pastas. It’s suited for a filling lunch or dinner, especially in cooler seasons. The sauce benefits from slow cooking to meld flavors thoroughly.
When pork shoulder is used instead of wild boar, cooking times may vary. The recipe excludes marinating time from cooking duration. Cooking gently and patiently helps achieve tender results.
Ingredients
- 500 g wild boar (1.1lbs) you can also use pork
- 400 g pappardelle pasta (14oz)
for Marinade
- 1 onion peeled and halved
- 1 carrot washed and cut into large pieces
- 1 celery washed and cut into large pieces, stalk
- 2-3 bay leaf
- 2 teaspoon juniper berries
- 2 garlic peeled, cloves
- 1 prig rosemary
- 1 lt red wine I used Chianti. Merlot, other Sangiovese, Montepulciano or Valpolicella are good choices too.
- black pepper ground
For the sauce
- 500 g tomato passata 1.1lbs, or peeled tomatoes
- 1 onion peeled and finely chopped
- 1 carrot washed and finely chopped
- 1 celery washed and finely chopped, stalk
- 2 bay leaf
- 2 garlic peeled, cloves
- 3-4 tablespoon extra virgin olive oil
- 1 glass red wine
- salt for pasta and to taste
- black pepper to taste
Instructions
- Wash the wild boar meat, cut it into chunks and put it in a large bowl.
- Add the onion (peeled and cut in half) and the carrot and the celery in large pieces, the 2 peeled cloves of garlic, the bay leaves, the juniper berries, the rosemary and some black pepper.
- Cover with red wine and mix.
- Cover the container with plastic wrap or a lid and allow to stand in the refrigerator for 12-24 hours.
- Once the necessary time has passed, drain the meat and eliminate the vegetables and herbs. You can cut the meat into smaller pieces if preferred.
Make the ragu
- Heat the extra virgin olive oil in a large frying pan or skillet and fry the garlic, carrot, celery and onion slightly Add the bay leaves
- Add the wild boar meat and brown it on all sides.
- Add the red wine and let the alcohol evaporate.
- Lower the flame and cook for about 10 minutes.
- Add the tomato pulp/ peeled tomatoes and a pinch of salt and pepper and cook with the flame reduced to a minimum for about 1.5-2 hours (depending on the size of the pieces of wild boar and how old it is). Stir occasionally and add some beef stock or water if the sauce seems dry.
- While the ragu is cooking put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. When you are ready to serve your wild boar ragu, cook the pasta al dente according to the instructions on the packet. Once ready, save a cup of the cooking water and drain the pasta.
- If you are reheating the ragu and it seems dry add some of the pasta cooking water. Remove the bay leaves and garlic cloves and add the pasta to the ragu and mix together carefully. You don’t want to break the pasta ribbons.
- Serve immediately. (Italians don't normally add grated cheese to this dish or chopped parsley)
Notes
- Marinate the wild boar for 12 to 24 hours to enhance flavor and tenderness.
- If wild boar is unavailable, pork shoulder can be substituted; adjust cooking time accordingly.
- The ragu works well with tagliatelle or other broad ribbon pasta in addition to pappardelle.
- Cooking times indicated do not include the marinating period.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 772 kcal
% Daily Value*
| Calories | 772kcal | 39% |
| Carbohydrates | 94g | 31% |
| Protein | 44g | 88% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 84mg | 28% |
| Sodium | 84mg | 4% |
| Potassium | 1058mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 5813IU | 116% |
| Vitamin C | 20mg | 22% |
| Calcium | 105mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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