Pappardelle al Ragù

 

Pappardelle al Ragù

Ingredients

Wild boar meat, cut into small cubes

Pappardelle pasta (fresh or dried)

Dry red wine

Dry white wine

3–4 celery stalks, including the leaves

2 carrots, peeled

Salt and freshly ground black pepper, to taste

Dried oregano

Bay leaves

2 bottles homemade tomato passata (about 750 ml each)

Extra-virgin olive oil (EVOO), as needed

5 liters water (for cooking the pasta)

Instructions

Combine the diced wild boar with red wine, bay leaves, black pepper, oregano, carrot, and onion in a large bowl. Mix well, cover, and allow the meat to marinate for several hours or overnight for best flavor.

Heat a generous drizzle of extra-virgin olive oil in a large saucepan over medium heat. Carefully add the marinated wild boar and cook, stirring occasionally, until it begins to brown.

After about 10 minutes, add roughly chopped carrot, celery, and onion to the pan. Stir to combine and continue cooking.

After 15–20 minutes, pour in the white wine and let it simmer, allowing the alcohol to gradually evaporate.

Once the vegetables are tender and the wine has reduced, add the passata (tomato sauce) and stir until fully incorporated.

Add a few sprigs of celery leaves and season generously with salt. Stir again to combine.

Lower the heat to very low and let the ragù simmer gently for 3½ to 4 hours, stirring occasionally to prevent sticking and to develop deep flavor.

When the sauce is nearly ready, bring about 5 liters of water to a boil in a large pot. Add salt generously, then cook the fresh pappardelle for 4–5 minutes, or until tender. Drain well.

Warm a separate saucepan over low heat with a spoonful of the ragù. Add the drained pappardelle and gently toss to coat the pasta evenly with the sauce.

Serve immediately and enjoy.