Pappardelle with wild boar sauce
Pappardelle with wild boar sauce are part of the culinary tradition of the Tuscan Maremma... Tasty and appetizing, they contain the authentic taste of the past. Compared to the classic Bolognese sauce, that of wild boar has a more decisive and very particular note, thanks to its slightly wild flavor. After long hours of cooking, this fine meat will be soft and it will be difficult to resist the scent of freshly made meat sauce! But what happens when the pappardelle meet this amazing seasoning? Their union gives life to one of the most succulent first courses of the Tuscan tradition. The rough and porous egg pasta absorbs the game sauce to release it with every taste! So what are you waiting for? Let yourself be enveloped by the scents and rustic flavor of pappardelle with wild boar sauce.
Wild boar sauce is a delicious condiment that goes well with fresh pasta. Whether they are tagliatelle p fettuccine this sauce blends in a fabulous way. Follow our advice and it will be great! A nice alternative to classic meat sauce. The recipe for wild boar ragà is not difficult to make, and our step by step will help you do it perfectly!
INGREDIENTS
Egg Pappardelle 250 gGround boar 500 gTomato puree 375 gRed wine 50 gOnions 50 gCelery 40 gCarrots 50 gExtra virgin olive oil 15 gGarlic 1 segmentRosemary 1 sprigBay leaves 2 Salt to tasteBlack pepper to taste
PREPARATION
To prepare the pappardelle with wild boar sauce start from the realization of the seasoning. Trim and peel the carrot with a vegetable peeler, also remove the celery of the outer filaments and peel both the garlic and the onion. Wash and finely chop everything, keeping aside the whole garlic. Pour the oil into a thick-bottomed pot and add the carrots, celery, and onion, chopped. Add the garlic into large pieces (so you can remove it more easily at the end of cooking) and let it stew for about ten minutes over low heat. Add also the chopped wild boar, chopped rosemary and bay leaves. Raise the heat slightly and let it brown for another 10 minutes, stirring with a spatula, so that the meat is cooked evenly. At this point blend with red wine and only when the alcohol part has totally evaporated add the tomato puree. Salted, pepper and cook covered for about 3 and a half hours over low heat, then remove the lid and let the sauce dry for another 30 minutes. Cook your pappardelle in plenty of boiling water, salted to taste. Meanwhile, transfer the sauce to a large pot, drain the pasta and pour it into the pan with the sauce, stir until mixed and serve your pappardelle with wild boar sauce still hot. Use wild boar sauce to season, the type of pasta you prefer; Excellent for seasoning tagliatelle or pappardelle.
PRESERVATIONKeep the pappardelle with wild boar sauce in the refrigerator, closed in an airtight container, for 1-2 days at most. If you have used all fresh ingredients, only the sauce can be frozen.
ADVICECook the sauce over low heat, and for a long time to ensure that all the flavors bind well.
Pappardelle with wild boar sauce are part of the culinary tradition of the Tuscan Maremma... Tasty and appetizing, they contain the authentic taste of the past. Compared to the classic Bolognese sauce, that of wild boar has a more decisive and very particular note, thanks to its slightly wild flavor. After long hours of cooking, this fine meat will be soft and it will be difficult to resist the scent of freshly made meat sauce! But what happens when the pappardelle meet this amazing seasoning? Their union gives life to one of the most succulent first courses of the Tuscan tradition. The rough and porous egg pasta absorbs the game sauce to release it with every taste! So what are you waiting for? Let yourself be enveloped by the scents and rustic flavor of pappardelle with wild boar sauce.
Wild boar sauce is a delicious condiment that goes well with fresh pasta. Whether they are tagliatelle p fettuccine this sauce blends in a fabulous way. Follow our advice and it will be great! A nice alternative to classic meat sauce. The recipe for wild boar ragà is not difficult to make, and our step by step will help you do it perfectly!
INGREDIENTS
Egg Pappardelle 250 g
Ground boar 500 g
Tomato puree 375 g
Red wine 50 g
Onions 50 g
Celery 40 g
Carrots 50 g
Extra virgin olive oil 15 g
Garlic 1 segment
Rosemary 1 sprig
Bay leaves 2
Salt to taste
Black pepper to taste
PREPARATION
To prepare the pappardelle with wild boar sauce start from the realization of the seasoning. Trim and peel the carrot with a vegetable peeler, also remove the celery of the outer filaments and peel both the garlic and the onion. Wash and finely chop everything, keeping aside the whole garlic. Pour the oil into a thick-bottomed pot and add the carrots, celery, and onion, chopped. Add the garlic into large pieces (so you can remove it more easily at the end of cooking) and let it stew for about ten minutes over low heat. Add also the chopped wild boar, chopped rosemary and bay leaves. Raise the heat slightly and let it brown for another 10 minutes, stirring with a spatula, so that the meat is cooked evenly. At this point blend with red wine and only when the alcohol part has totally evaporated add the tomato puree. Salted, pepper and cook covered for about 3 and a half hours over low heat, then remove the lid and let the sauce dry for another 30 minutes. Cook your pappardelle in plenty of boiling water, salted to taste. Meanwhile, transfer the sauce to a large pot, drain the pasta and pour it into the pan with the sauce, stir until mixed and serve your pappardelle with wild boar sauce still hot. Use wild boar sauce to season, the type of pasta you prefer; Excellent for seasoning tagliatelle or pappardelle.
PRESERVATION
Keep the pappardelle with wild boar sauce in the refrigerator, closed in an airtight container, for 1-2 days at most. If you have used all fresh ingredients, only the sauce can be frozen.
ADVICE
Cook the sauce over low heat, and for a long time to ensure that all the flavors bind well.
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