A FALL RECIPE: PAPPARDELE WITH BOAR RAGU


SERVES 5

DIFFICULTY medium

PREPARATION TIME three and a half hours

COOKING TIME 2 hours

INGREDIENTS

• 500g wild boar meat
• ½ carrot
• ½ onion
• ½ celery stick
• 4 sage leaves
• Rosemary
• Oil
• 1/3 glass red whine
• a pinch of wild fennel
• salt
• chilli pepper
• 1 bay leaf
• 3 juniper berries
• 1 clove
• 400g tomato flesh
• 300gr tomato passata
• 1 tbsp tomato paste
• 400gr pappardelle

METHOD

Place the boar meat with water and red wine into a bowl. Let it rest for 1 hour. Use a meat grinder to mince the meat – I suggest to mince twice.

Chop up carrot, onion, celery, sage leaves and rosemary – you can use a blender for that. Transfer into a pan with oil and sauté. Add the mince meat and fry until turns brown. Simmer with red wine until reduced.

Stir in tomato flesh, tomato passata and the paste. Add the aromas: wild fennel, bay leaf, salt and chilli pepper. Make a small bag by using some gauze and put in juniper berries and the clove. Add to the sauce (the small bag will help to take them out once the sauce is ready).

Keep the lid on and cook ragu over low heat for at least 2 hours until thickens. You can prepare the ragu the day before, to make it tastier.
Cook pappardelle into boiling water. Drain the pasta and pour into the ragu. Toss gently to coat. Serve.

THANKS TO Giulia Golino, Eat Cook Love

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