Pappardelle Al Ragu Di Cinghiale Recipe
Homemade pappardelle pasta sautéed with ground wild boar tomato ragout sauce
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Make the Pappardelle
In a large bowl, combine the flour and a pinch of salt. Create a well in the center and crack the eggs into it. Mix with a fork until combined, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Ragù
In a large skillet, heat olive oil over medium heat. Add the onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
- 3
Cook the Wild Boar
Add the ground wild boar to the skillet, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes. Season with salt and pepper.
- 4
Add Tomatoes and Wine
Pour in the crushed tomatoes and red wine. Bring to a simmer, then reduce heat to low and let simmer for about 30 minutes, stirring occasionally.
- 5
Roll and Cut the Pasta
After resting, divide the pasta dough into quarters. Roll each piece out into a thin sheet (about 1/8 inch thick) and cut into wide strips (about 1 inch wide) to form pappardelle.
- 6
Cook the Pappardelle
In a large pot of salted boiling water, cook the pappardelle for about 3-4 minutes or until al dente. Drain and reserve some pasta water.
- 7
Combine and Serve
Add the cooked pappardelle to the ragù, tossing to combine. If the sauce is too thick, add a bit of reserved pasta water. Stir in fresh basil and serve with grated Parmesan cheese on top.
