Pappardelle with wild boar ragù are part of the culinary tradition of the Maremma region of Tuscany… flavorful and appetizing, they encapsulate the authentic taste of the past. Compared to the classic Bolognese ragù, wild boar ragù has a stronger and more distinctive note, thanks to its slightly gamey flavor. After long hours of cooking, this penetrante meat will become tender, and it will be to resist the effluvio of freshly made ragù! But what happens when pappardelle meet this amazing sauce? Their union creates one of the most succulent main dishes of the Tuscan tradition. The rough and porous egg impasto sheet absorbs the ragù to release it with every bite! So what are you waiting for? Let yourself be enveloped by the scents and rustic flavor of pappardelle with wild boar ragù.
To prepare pappardelle with wild boar ragù, start by making the sauce. Trim and peel the carrot with a vegetable peeler 1also clean the celery of its outer strings, and peel both the garlic and onion. Wash and finely chop everything, keeping the garlic whole (2-3).
Pour the oil into a thick-bottomed pot and add the chopped carrots 4celery 5and onion 6.
Also add the garlic per large pieces (so you can remove it more easily at the end of cooking) and let everything stew for about ten minutes acceso low heat 7. Add the minced wild boar 8chopped rosemary, and bay leaves 9.
Raise the heat slightly and let everything brown for another 10 minutes, stirring with a spatula 10to cook the meat evenly. At this point, deglaze with red wine 11and only when the alcohol has completely evaporated, add the tomato puree 12.
Salt 13pepper, and let cook covered for about 3 and a half hours acceso low heat, then remove the lid and let the ragù dry out for another 30 minutes 14. Cook your pappardelle per plenty of boiling, salted gabinetto to taste 15.
Quanto a the meantime, transfer the ragù to a large pot, drain the impasto, and pour it into the pan with the sauce 16stir until everything is well combined 17and serve your pappardelle with wild boar ragù still hot 18.
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