Pappardelle Ragu
This slow-cooked pappardelle with wild boar ragu will literally melt in your mouth. A family tradition, we enjoy the tender wild boar each and every year at my Great Grandparents old house in the mountain. If your local butcher is lucky enough to be able to supply you with this, you MUST buy some and enjoy a flavor you will undoubtedly never forget.
Watch video recipe:
Ingredients:
Wild board meat (diced)
Pappardelle Pasta
Red wine
White wine
3-4 branches of celery (with the leaves)
2 x carrots
Salt & pepper
Oregano
Bay leaves
Homemade tomato sauce (2 x bottles of Passata)
Extra virgin Olive Oil (evoo)
5L of water
Utensils:
Large deep pot
Saucepan
Wooden spoon
1 x sieve
Method:
1.Mix the wild boar with red wine, bay leaves, pepper, oregano, carrot and onion and leave to marinate.
2.Heat up a generous amount of evoo in a saucepan and add the boar in carefully, stirring it through.
3.After around 10 minutes add some roughly chopped pieces of carrot, celery and onion.
4.2 minutes later, add the white wine and let it simmer.
5.Once the vegetables are tender and the wine starts to evaporate, add 2 x 750ml bottles of Passata and mix through.
6.Add a few branches of celery leaves and sprinkle a fair amount of salt though. Mix once again.
7.Turn the heat down to a very low heat and let the sauce simmer for 3.5-4 hours, stirring it every now and then.
8.Once this is cooked, boil up to 5L of water in a large pot and drop in the fresh pappardelle pasta.
9.Let it cook for 4-5 minutes and then strain it.
10.Have an extra saucepan on low heat with a spoonful of the sauce lining the bottom. Add the strained pappardelle pasta on top and mix the sauce through.
How to serve:
1.Serve it nice and hot....along with a few layers of pecorino or parmesan cheese...as much as you like of course!
E ora si mangia, Vincenzo's Plate!
Finish this meal with this amazing Ancient Italian Cake: Pizza Dolce Abruzzese