Description
Indulge in this hearty Wild Boar Ragù with Pappardelle, where tender meat simmers in a rich tomato sauce, served on silky pasta for a comforting Italian delight.
Ingredients
Scale
- 2 lbs wild boar meat (shoulder or leg), cut into bite-sized pieces
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 28 oz canned whole peeled tomatoes, crushed by hand
- Fresh thyme sprigs (to taste)
- 2 bay leaves
- Salt and pepper (to taste)
- 12 oz pappardelle pasta
Instructions
- Heat olive oil in a large pot over medium heat.
- Add wild boar pieces and sear until browned on all sides (about 5-7 minutes). Remove from pot and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Sauté until softened and fragrant (about 5 minutes).
- Return the browned wild boar to the pot along with crushed tomatoes. Stir to combine.
- Add thyme sprigs and bay leaves. Season with salt and pepper.
- Bring to a simmer, partially cover, and cook on low heat for at least an hour until the meat is tender.
- While the ragù simmers, bring a large pot of salted water to boil.
- Add pappardelle pasta and cook according to package instructions until al dente. Reserve some pasta water before draining.
- Once the ragù has thickened, remove herbs and mix in cooked pappardelle along with a splash of reserved pasta water if needed for creaminess.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 7g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: - For added flavor, consider incorporating seasonal vegetables like mushrooms or zucchini. - Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on the stovetop.