Pappardelle al ragù di cinghiale
Pappardelle al ragù di cinghiale, from above
Non vegTuscany

Pappardelle al ragù di cinghiale

Wide ribbons and a slow wild boar ragù. Tuscany's hunting season, in your kitchen with pork.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

180 minTime
35 gProtein each
mediumSpice
Hunting season1 chapter · 1 min read

Make it your way

Grandma's wayWild boar ragù, Tuscan style.
The original
754kcalsame
35 gproteinsame
5 gfibresame
180minutessame

Pappardelle al cinghiale.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Egg pasta500 g pappardelle
Pork700 g wild boar or pork shoulder, diced
Olive oil3 tbsp
Onion1, chopped
Carrot1, chopped
Celery1 stick, chopped
Garlic3 cloves
Rosemary1 sprig
Bay leaf (indian bay leaf)2 leaves
Tomato puree300 g passata
Dry white wine⅔ cup red or white wine
Parmesanto serve
Saltto taste

Method

5 steps
  1. 1Brown the meat in oil in batches.
  2. 2Add onion, carrot, celery, garlic, rosemary and bay; cook until soft.
  3. 3Add wine and let it bubble away, then passata and a cup of water.
  4. 4Cover and simmer gently for 2 hours, adding water as needed, until meat shreds.
  5. 5Boil pappardelle and toss with the ragù and a splash of pasta water. Serve with parmesan.
Serve it like this

Serve in deep warm plates with ragù piled on the ribbons and a little parmesan grated over.

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Make it a meal

What goes with Pappardelle al ragù di cinghiale: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto ai frutti di mare45 min
Bread or rice Focaccia genovese50 min
On the side Insalata di farro40 min
On the side Salsa verde italiana15 min
A little snack Bruschetta al pomodoro15 min
To drink Virgin bellini8 min
Something sweet Cantucci60 min
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