Pappardelle al Cinghiale (Wild Boar Ragù)
Ingredients:
Wild boar meat, 2 lb (cut into 1″ cubes)
Dry red wine, 2 cups
2 Tbsp olive oil
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 tsp anchovy paste
3 garlic cloves, minced
1 Tbsp tomato paste
1 tsp fresh rosemary, minced
1 (28 oz) can crushed tomatoes
2 bay leaves
Salt and freshly ground black pepper, to taste
1 lb dried pappardelle pasta
Grated Parmesan cheese, for serving
Chopped fresh parsley, for garnish
Instructions:
1. Combine the wild boar cubes and red wine in a bowl or resealable bag. Marinate in the refrigerator for at least 12 hours or overnight.
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2. After marinating, drain the meat (reserving the wine) and pat the cubes dry. Season lightly with salt and pepper.
3. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the boar cubes in batches and brown on all sides, about 5 minutes per batch. Transfer the browned meat to a plate.
4. Reduce heat to medium. Add the onion, carrot, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
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5. Stir in the anchovy paste, garlic, tomato paste, and rosemary. Cook for 1 minute more, until fragrant.
6. Return the meat to the pot along with any accumulated juices. Pour in the reserved red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
7. Add the crushed tomatoes and bay leaves. Season with salt and pepper. Bring to a gentle simmer, then reduce heat to low.
8. Cover partially and cook for 2 hours, stirring occasionally, until the meat is very tender and the sauce is thickened. If the sauce reduces too much, add a splash of water or broth.
9. Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle until al dente, drain, and reserve a small cup of pasta water.
10. Discard the bay leaves. Toss the pasta with the ragù, adding a little pasta water if needed to coat the noodles evenly.
11. Serve immediately, topped with grated Parmesan and chopped parsley.
Prep: 15 mins (plus 12 hrs marinade) | Cook: 2 hrs 15 mins | Total: ~14 hrs 30 mins
Servings: 6 | Calories: ~700 per serving
