Wild Boar Ragu with Pappardelle
Wild boar ragu with pappardelle pasta is an iconic Italian dish that celebrates the country's hunting traditions and culinary heritage. The slow-cooked meat and vegetables create a rich flavor profile that is further enhanced by red wine and fresh herbs. This dish is often prepared in rural Italy, where local ingredients and traditional recipes meet. The wide ribbon shape of pappardelle pasta is perfectly suited to the ragu's thick texture, making every bite flavorful. A special dish worthy of gracing a holiday table or a family dinner.
Ingredients for this recipe
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Preparation Steps
1
Trim the wild boar meat and cut it into small cubes. Season generously with salt and pepper.
2
Finely chop the onion, garlic, carrots, and celery. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the meat in batches until nicely seared on all sides. Remove the meat from the pot and set aside.
3
Add the chopped vegetables to the pot and sauté until softened and lightly caramelized.
4
Stir in the tomato paste and cook for 1-2 minutes, then deglaze the pot with red wine. Simmer until the wine has reduced by half.
5
Return the meat to the pot and add the beef stock. Add the rosemary sprigs and bay leaf. Bring to a simmer, then cover and cook over low heat for 2-2.5 hours, or until the meat is fork-tender.
6
Bring a large pot of salted water to a boil and cook the pappardelle pasta according to package directions. Drain well.
7
Remove the rosemary sprigs and bay leaf from the ragu. Taste and adjust seasoning as needed.
8
Serve the pappardelle in shallow bowls, spooning the wild boar ragu generously over the top. Garnish with freshly grated Parmesan cheese.
