Pappardelle with wild boar ragù are part of the culinary tradition of the Tuscan Maremma:
flavorful and appetizing, they encapsulate the authentic taste of the past.
Compared to the classic Bolognese ragù, wild boar ragù has a more distinct and peculiar
note, thanks to its slightly wild taste.
After long hours of cooking, this prized meat will become tender, and it will be hard to resist
the aroma of freshly made ragù!
But what happens when pappardelle meet this amazing condiment?
Their union gives life to one of the most succulent first courses of Tuscan tradition.
The rough and porous egg pasta absorbs the game ragù to release it with every bite!
So what are you waiting for? Let yourself be enveloped by the scents and rustic flavor of
pappardelle with wild boar ragù.
Ingredients
- Egg pappardelle 250 g
- Ground wild boar 500 g
- Tomato Passata 350 g
- Red wine 200 g
- Onions 150 g
- Celery 80 g
- Carrots 80 g
- Meat or Vegetable Stock 500 g
- Extra virgin olive oil 15 g
- Garlic 3 cloves
- A bunch of sage,rosmery and thyme
- Bay leaves 2
- Salt to taste
- Black pepper to taste
How to prepare Pappardelle with wild boar ragù
Preparation:
- To prepare pappardelle with wild boar ragù, start by making the sauce. Trim and peel
the carrot with a vegetable peeler, also remove the outermost fibers from the celery,
and peel both the garlic and onion. Wash and finely chop everything, set aside the
whole garlic. - Pour the oil into a pot with a thick bottom and add the chopped carrots, celery, and
onion. Also add the garlic in large pieces (so you can easily remove it at the end of
cooking) and let everything stew for about ten minutes over low heat. Add the ground
wild boar, the bunch of herbs all wrapped in to some strings to stay all together and
the bay leaves. - Raise the heat and let it all cook for another 10/15 minutes, stirring with a spatula to
caramelize all the meat nicely until lightly brown. At this point, deglaze with the red
wine and only when the alcoholic part has completely evaporated. - Add the tomato puree and the Stock then let it cook covered for about 3 and a half
hours over low heat, then remove the lid and let the ragù dry for another 30 minutes. - Cook your pappardelle in plenty of boiling, salted water.
- Meanwhile, transfer the ragù to a large pan, drain the pasta, and pour it into the pan
with the condiment, mixing until everything is well combined, turn off the heat and add
some Parmigiano Reggiano, a touch of extrtavigin olive oil while mixing everything up. - Now plate your pappardelle with plenty wild boar ragù on top. Add some Parmigiano
Reggiano if you love it !
h2 How to storage your wild boar ragù
Store the wild boar ragù in the refrigerator, sealed in an airtight container, for a maximum of
4/5 days. Your tasty ragù can also be frozen in vacuum bags or plastic containers if you like,
and always be ready for you.
Tips to make the best pappardelle with wild boar ragù
Cook the ragù over low heat and for a long time to ensure that all the flavors blend well.
Pappardelle with wild boar ragù are a truly indulgent first course: they can never be missing
from our table when, usually on a journey southward, we stop in the “Trattorias”of central
Italy!
Cooking game meat is never simple: it’s necessary to take care of the marination, which must
remove the wild taste from the meat, and then make efforts to undergo long cooking times,
which allow obtaining a ragù in which all the flavors and aromas blend in a totally balanced
and indulgent dance.
Choose a quality wine for marinating: it will also be used for cooking and will impart the right
fragrance to your preparation.
If you prefer a less rustic result, you can also use a meat grinder with very wide holes.
For some extra love in the recipe you can add some finely diced Pancetta or Guanciale when
you are cooking the soffritto (onion, celery, carrots)
This will give some really nice flavors to the ragù. But don’t tell anyone 😉
How to remove the wild smell from wild boar?
This is a meat with a strong wild taste: for this reason, it needs to be left overnight in infusion
in the refrigerator in a bowl covered with red wine, a touch of vinegar then onions, carrots,
celery, garlic, spices of choice (Juniper, cloves, black pepper,) herbs like rosemary thyme and
sage.
How long should wild boar marinate?
Inevitable, fundamental for the success of the dish, marinating requires a rest of 24 hours in
which the meat remains immersed in a bowl filled with a touch of vinegar and Sangiovese
wine together with garlic, bay leaves, celery, carrots all the herbs and spices.
What wine pairs well with pappardelle with wild boar?
A Chianti Classico or a Nobile di Montepulciano, with their decisive tannins and complex
structure, pair perfectly with the strong flavor of wild boar.
What wine is used for marinating wild boar?
Red wine is certainly the best choice: the complex and decisive flavors of wild boar meat
require a structured wine. You can choose from all the great Italian red wines, particularly
leaning towards Tuscan ones: never as in this case is it a matter of taste.