Pappardelle with wild boar ragù (Tuscan)

🛒 Ingredients

• 360 grams Egg Pappardelle
• 500 grams Wild boar meat (boneless)
• 700 milliliters Robust red wine (e.g. Chianti Classico)
• 2 medie (circa 160 grammi in totale) Carote
• 2 medium (about 160 grams total) Celery stalks
• 2 piccole (circa 200 grammi in totale) cipolle dorate
• 2 spicchi Aglio
• 1 rametto di rosmarino fresco
• 2 leaves Bay leaf
• 5 intere bacche di ginepro
• 3 interi Chiodi di garofano
• 2 cucchiai (circa 40 grammi) di concentrato di pomodoro
• 400 grams Tomato puree
• 200 milliliters Meat or vegetable broth (hot)
• 4 tablespoons Extra virgin olive oil
• to taste Fine salt
• to taste Freshly ground black pepper
• 50 grams Aged Tuscan Pecorino (grated)

👨‍🍳 Istruzioni

1. Step 1: Marinating the meat (12-24 hours before): Cut the wild boar meat into 2-3 cm cubes. In a large bowl, combine...
2. Step 2: Preparing the soffritto: Drain the meat from the marinade, saving the filtered liquid. Pat the meat dry thoroughly with...
3. Step 3: Searing the wild boar: In a thick-bottomed pot (or cast iron casserole), heat the extra virgin olive oil...
4. Step 4: Adding the meat: Raise the heat slightly and add the dried wild boar cubes. Brown the meat well...
5. Step 5: Deglazing and cooking: Deglaze with the remaining 200 ml of fresh red wine and let it evaporate completely. Add the tomato paste...
6. Step 6: Slow cooking the ragù: Bring the ragù to a gentle boil, then lower the heat to minimum, cover the pot and cook...
7. Step 7: Shredding the meat: Once the meat is tender, remove it from the pot and roughly shred it with...
8. Step 8: Cooking the pappardelle: Bring plenty of salted water to a boil in a large pot. Cook the egg pappardelle...
9. Step 9: Seasoning and serving: Drain the pappardelle, reserving a small ladle of cooking water. Transfer them directly to the...
10. Step 10: Serve immediately on warm plates, garnishing with abundant grated Tuscan Pecorino.

💡 Chef's Tips

• The quality of the wine is fundamental: use a wine you would happily drink, both for marinating and deglazing.
• Marinare è essenziale per intenerire la carne di cinghiale e ammorbidire il sapore selvatico.
• Don't rush the ragù cooking: the slower it cooks, the more the flavors will develop and the meat will become tender.

📚 Sources

• Untitled