Pappardelle with Wild Boar Ragù | Tuscan Style
Savor traditional Tuscan cuisine with this rich and hearty wild boar ragù served over homemade pappardelle.
Equipment
- Large pot
- Casserole or heavy-bottomed pan
- Blender or food processor
- Knife
- Cutting board
Ingredients
- 14 oz Pappardelle (about 4 cups)
- 2.2 lbs Wild boar meat
- 21 oz Canned peeled tomatoes
- 1 Onion chopped
- 1 Celery stalk chopped
- 1 Carrot chopped
- 7 oz Guanciale (or bacon) cubed
- 2 Bay leaves
- 1 tablespoon Juniper berries
- Salt to taste
- 4 tablespoons Olive oil
For the Marinade:
- 4 cups Red wine
- 1 Carrot chopped
- 1 Celery stalk chopped
- 2 Garlic cloves crushed
- 1 Sage sprig
- 3 Rosemary sprigs
- 3 Bay leaves
- 1 Parsley bunch
- 1 tablespoon Juniper berries
- 1 tablespoon Whole peppercorns
Instructions
- Marinate the Boar: Cut wild boar meat into pieces and place in a container. Add chopped celery, carrot, garlic, parsley, sage, rosemary, bay leaves, juniper, and peppercorns. Cover with red wine and let it marinate for at least 6 hours at room temperature, overnight is better.
- Prepare the Soffritto: In a casserole, sauté a coarse mix of celery, carrot, and onion in olive oil. Add cubed guanciale and cook on low heat for a few minutes.
- Cook the Boar: Remove the meat from the marinade, pat dry, and cut into small pieces, almost like ground meat. Add to the pan and cook over medium heat. Add juniper berries, bay leaves, a pinch of salt, and blended peeled tomatoes. Simmer on low heat for about 1 hour and 30 minutes, adding hot water as needed to keep it moist.
- Combine with Pappardelle: Cook pappardelle according to package instructions. Mix the pasta with the prepared ragù.
- Serve: Plate the pappardelle with ragù and enjoy a taste of Florence!
Notes
- If wild boar is unavailable, substitute with a mix of pork and beef.
- Guanciale can be replaced with bacon for a similar flavor profile.