Pappardelle With Wild Boar Ragu

Pappardelle with Wild Boar Ragu

Overview:

Pappardelle with Wild Boar Ragu is a classic Italian dish that combines wide, flat pasta with a rich and flavorful meat sauce. The wild boar ragu is made with slow-cooked wild boar meat, vegetables, and red wine, creating a robust and earthy flavor profile.

Ingredients:

For the Pappardelle:

For the Wild Boar Ragu:

Instructions:

To Make the Pappardelle:

1. In a large bowl, whisk together the flour and salt.

2. Make a well in the center of the flour and add the eggs and olive oil.

3. Use a fork to beat the eggs and gradually incorporate the flour until a dough forms.

4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

6. Divide the dough into 4 equal pieces.

7. Roll out each piece of dough into a thin sheet, about 1/16-inch thick.

8. Cut the dough into 1-inch wide ribbons.

To Make the Wild Boar Ragu:

1. Season the wild boar cubes with salt and pepper.

2. Heat the olive oil in a large Dutch oven over medium heat.

3. Brown the wild boar cubes in batches, removing them from the pot as they brown.

4. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.

5. Add the garlic and cook for 1 minute more.

6. Pour in the red wine and let it simmer until reduced by half.

7. Add the beef broth, crushed tomatoes, bay leaf, and thyme.

8. Return the wild boar cubes to the pot and bring to a boil.

9. Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender.

10. Season with additional salt and pepper to taste.

To Assemble the Dish:

1. Cook the pappardelle in a large pot of salted boiling water until al dente, about 2-3 minutes.

2. Drain the pasta and add it to the wild boar ragu.

3. Toss to combine and heat through.

4. Serve immediately, garnished with grated Parmesan cheese if desired.

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