Pappardelle with wild boar ragout 

Pappardelle with wild boar ragout is 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, wild boar has a stronger and very particular note, thanks to its slightly wild flavor. After the 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 pappardelle meets this amazing condiment? Their union gives life to one of the most succulent first courses of the Tuscan tradition. The rough and porous egg pastry absorbs the game sauce to release it with every taste! So what are you waiting for? Let yourself be enveloped by the aromas and rustic flavor of pappardelle with wild boar ragout.

INGREDIENTS

Egg pappardelle 250 g

Ground wild 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

Laurel 2 leaves

Fine salt to taste

Black pepper to taste

PREPARATION

To prepare the pappardelle with wild boar ragout, start by making the dressing. Trim and peel the carrot with a vegetable peeler, remove the outer filaments from the celery and peel both the garlic and the onion. Wash and finely chop everything, keeping the whole garlic aside. Pour the oil into a thick-bottomed pot and add the carrots, celery, and chopped onion. Add the garlic in large pieces (so you can remove it more easily at the end of cooking) and let it simmer for about ten minutes over low heat. Add the chopped wild boar, chopped rosemary and bay leaves. Turn up 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, add the red wine and only when the alcohol has completely 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. In the meantime, transfer the sauce to a large pot, drain the pasta and pour it into the pan with the sauce, stir until everything is combined and serve your pappardelle with wild boar ragout while still hot.

PRESERVATION

Store the pappardelle with wild boar ragout in the refrigerator, closed in an airtight container, for a maximum of 1-2 days. If you have used all fresh ingredients, the sauce alone can be frozen.

ADVICE

Cook the sauce over low heat, and for a long time to ensure that all the flavors bind at their best.