Pappardelle with Wild Boar Ragu

Ingredients

• 500g (1.1 lb) pork shoulder or beef chuck, cubed 500g (1.1 lb) pork shoulder or beef chuck, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, finely chopped 2 carrots, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (480ml) crushed tomatoes 2 cups (480ml) crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• 400g (14 oz) pappardelle pasta 400g (14 oz) pappardelle pasta
• Freshly grated Parmesan cheese, for serving Freshly grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 55g (Sugars: 8g)
• Protein: 38g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the cubed pork shoulder or beef chuck and brown on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and lightly golden.
3. 3.
   Pour in the red wine and scrape the bottom of the pot to release any browned bits. Allow the wine to simmer for a few minutes until it has reduced slightly.
4. 4.
   Return the browned meat to the pot and add the crushed tomatoes, tomato paste, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the ragu cook slowly for 2-3 hours, stirring occasionally, until the meat is tender and the flavors have melded together.
6. 6.
   While the ragu is simmering, cook the pappardelle pasta according to the package instructions until al dente. Drain the pasta, reserving a small amount of the cooking water.
7. 7.
   Add the cooked pappardelle to the pot with the ragu and toss gently to coat the pasta with the sauce. If needed, add a splash of the reserved pasta cooking water to loosen the sauce.
8. 8.
   Serve the Pappardelle with Wild Boar Ragu hot, garnished with freshly grated Parmesan cheese and chopped parsley.

Treat your ingredients with care...

• Pork shoulder or beef chuck — For the best results, choose well-marbled meat that will become tender and flavorful when slow-cooked. Trim any excess fat before cubing.
• Pappardelle pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy when combined with the ragu.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor. Opt for a high-quality Parmigiano-Reggiano or Pecorino Romano.

Tips & Tricks

• For a deeper flavor, marinate the cubed meat in red wine, garlic, and herbs for a few hours or overnight before browning.
• If wild boar is available, it can be used instead of pork shoulder or beef chuck for a more authentic taste.
• Leftover ragu can be frozen and enjoyed later. Simply thaw and reheat gently before serving.
• Adjust the seasoning of the ragu according to your taste preferences. Add a pinch of chili flakes for a hint of spiciness.
• Serve the Pappardelle with Wild Boar Ragu with a drizzle of extra virgin olive oil for an extra touch of richness.

Serving advice

Serve the Pappardelle with Wild Boar Ragu in shallow bowls or plates, allowing the wide ribbons of pasta to showcase the hearty ragu. Sprinkle freshly grated Parmesan cheese and chopped parsley on top for added flavor and visual appeal. Accompany the dish with a crusty Italian bread to mop up any remaining sauce.

Presentation advice

To elevate the presentation of this dish, consider twirling the cooked pappardelle pasta into nests and placing them on the plate. Spoon the wild boar ragu over the pasta nests, allowing the sauce to cascade down the sides. Garnish with a sprig of fresh rosemary or thyme for a touch of elegance.