Pappardelle Al Cinghiale Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Start by finely chopping the onion, carrot, celery, and garlic. Set them aside for the sauce.

2. 2

   Cook the Vegetables

   In a large pan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened.

3. 3

   Add Garlic

   Add the minced garlic to the pan and sauté for an additional 1-2 minutes until fragrant.

4. 4

   Brown the Meat

   Increase the heat to medium-high and add the ground wild boar meat to the pan. Cook until browned, breaking it up with a spatula.

5. 5

   Deglaze with Wine

   Pour in the red wine, scraping the bottom of the pan to release any browned bits. Let it simmer for about 5 minutes until the wine reduces slightly.

6. 6

   Add Tomato Elements

   Stir in the tomato paste, canned tomatoes, and bay leaves. Season with salt and black pepper to taste.

7. 7

   Simmer the Sauce

   Reduce the heat to low and let the sauce simmer for about 1 hour, stirring occasionally.

8. 8

   Cook the Pappardelle

   While the sauce is simmering, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and reserve some pasta water.

9. 9

   Combine Pasta and Sauce

   Add the cooked pappardelle to the sauce, tossing gently to combine. If necessary, add a splash of reserved pasta water to help bind the sauce.

10. 10

    Serve

    Plate the pappardelle al cinghiale and garnish with chopped parsley and grated Parmesan cheese before serving.