Wild Boar Ragu with Pappardelle
Ingredients
The sauce
-
16
ounces
slow cooked chunks of wild boar shoulder or pork
-
4
cloves
garlic, peeled and chopped
-
2
cups
red wine
-
2
tablespoons
olive oil
-
1
small
carrot, peeled and diced
-
2
stalks
celery, diced
-
1
small
onion, diced
-
3
cups
crushed tomatoes
-
1
cup
vegetable stock or chicken stock
-
2
tablespoons
chopped basil
The pasta
-
2
pounds
pappardelle, dry or fresh
-
2
tablespoons
Romano cheese, for serving
Seasoning
-
to taste
sea salt
-
to taste
pepper
Instructions
- Heat olive oil in a large skillet and sauté diced onion, carrot, celery, and garlic for 3-5 minutes until softened.
- Add red wine, crushed tomatoes, and stock, stirring well. Bring to a boil, then reduce heat and simmer for 1 hour.
- After an hour, add the slow cooked wild boar chunks to the sauce and continue cooking for at least 1 more hour, breaking up the pork into small pieces as it cooks.
- If the sauce is too thick, add additional stock or water, ensuring it remains stew-like.
- Cook the pappardelle according to package instructions, then mix with a little sauce before serving topped with more sauce and Romano cheese.
Nutrition Facts (estimated)
Servings
6
Calories
924
Total fat
22g
Total carbohydrates
122g
Total protein
43g
Sodium
445mg
Cholesterol
196mg
You might also like