Indulge in the rich and savory flavors of Italy with our Wild Boar Ragu Over Pappardelle Pasta! This hearty dish, perfect for family gatherings or special occasions, features tender wild boar shoulder simmered to perfection in a luscious sauce that will have your taste buds dancing. With a cooking time of just over two hours, the aroma of this ragu will fill your kitchen and draw everyone to the table. Ready to impress your guests with a gourmet meal that’s surprisingly easy to make? Let’s dive into this culinary adventure that promises to elevate your dinner experience!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 lbs wild boar shoulder, cubed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 1 tsp dried oregano
- Salt to taste
- Pepper to taste
- 1 lb pappardelle pasta
- Grated Parmesan for serving
Instructions
- Remove wild boar shoulder from refrigerator 30 minutes before cooking to bring to room temperature. Pat meat dry with paper towels and season generously with salt and pepper.
- Heat a large heavy-bottomed Dutch oven over medium-high heat. Add olive oil and brown the wild boar cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, reduce heat to medium and add chopped onions, carrots, and celery. Sauté vegetables until softened and onions become translucent, approximately 5-7 minutes.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Deglaze the pot with red wine, scraping up all browned bits from the bottom. Allow wine to reduce by half, concentrating the flavors.
- Return browned wild boar to the pot. Add crushed tomatoes, dried oregano, and additional salt and pepper. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle simmer, then cover and reduce heat to low. Cook slowly for
- 5 to 2 hours, stirring occasionally, until meat becomes extremely tender and can be easily shredded.
- During the last 30 minutes of cooking, prepare pappardelle pasta according to package instructions in salted boiling water until al dente.
- Once ragu is complete, taste and adjust seasoning as needed. If sauce is too thin, simmer uncovered to reduce and thicken.
- Drain pasta and plate, topping generously with wild boar ragu. Finish with freshly grated Parmesan cheese and optional fresh herbs like basil or parsley.
Tips
- Bring the Meat to Room Temperature: Before cooking, let the wild boar shoulder sit at room temperature for about 30 minutes. This helps in achieving an even cook and enhances the flavor.
- Sear for Flavor: Don’t skip the browning step! Searing the wild boar cubes creates a delicious crust that adds depth to the ragu. Make sure not to overcrowd the pot to get that perfect golden-brown finish.
- Layer Your Flavors: When sautéing the vegetables, take your time to soften them properly. This builds a flavorful base for your ragu. Remember, patience is key!
- Deglaze with Care: After adding the red wine, make sure to scrape up all the browned bits from the bottom of the pot. These bits are packed with flavor and will enhance your sauce.
- Slow and Steady Wins the Race: Allow the ragu to simmer gently for
- 5 to 2 hours. This slow cooking process tenderizes the meat and melds the flavors beautifully. Stir occasionally to prevent sticking.
- Perfect Pasta Pairing: Cook your pappardelle pasta al dente according to package instructions. The slight firmness of the pasta will complement the rich ragu perfectly.
- Finishing Touches: Don’t forget to taste and adjust the seasoning before serving. A sprinkle of freshly grated Parmesan and a touch of fresh herbs can elevate your dish to restaurant-quality!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
