Pappardelle Recipe

Cooking Instructions

1. 1

   Prepare the Ragu

   In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery (the mirepoix) and sauté until softened, about 5-7 minutes.

2. 2

   Add Garlic and Meat

   Stir in the minced garlic and cook for an additional minute. Increase the heat to medium-high and add the ground wild boar meat. Cook until browned, breaking it up with a spoon, about 8-10 minutes.

3. 3

   Deglaze with Wine

   Pour in the red wine and allow it to simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.

4. 4

   Add Tomatoes and Spices

   Add the crushed tomatoes, bay leaves, dried oregano, salt, and black pepper. Stir to combine and bring to a simmer.

5. 5

   Simmer the Ragu

   Reduce the heat to low, cover the pot, and let the ragu simmer for 1-1.5 hours, stirring occasionally.

6. 6

   Cook the Pappardelle

   While the ragu is simmering, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain and set aside.

7. 7

   Combine and Serve

   Once the ragu is ready, remove the bay leaves. Toss the cooked pappardelle with the ragu until well coated. Serve hot, garnished with fresh parsley.