Pappardelle All'ragu Recipe
wild boar, parmigiano reggiano & parsley (can be made gf & df)
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Ingredients
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Pasta
Ragù
Garnish
Method
Pasta Preparation
- 1
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Reserve 1 cup of pasta cooking water, then drain and set aside.
Ragù Preparation
- 2
Sauté the Vegetables
In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion, carrot, and celery. Sauté until the vegetables are softened and translucent, about 5-7 minutes.
- 3
- 4
Deglaze with Wine
Pour in the red wine and bring to a simmer. Let it cook for about 5 minutes, allowing the alcohol to evaporate.
- 5
Add Tomatoes and Herbs
Stir in the crushed canned tomatoes, thyme, salt, and black pepper. Reduce the heat to low and let the sauce simmer for about 30-40 minutes, stirring occasionally. If it becomes too thick, add a splash of reserved pasta water.
Combine and Serve
- 6
Combine Pasta and Ragù
Once the ragù is ready, add the drained pappardelle to the sauce. Toss gently to combine, adding reserved pasta water as needed to coat the pasta evenly.
- 7
Serve
Plate the pappardelle all'ragù, and garnish with grated Parmigiano Reggiano and chopped fresh parsley. Enjoy your meal!
