Pappardelle is a type of large, broad fettuccine and the meaning of the verb “pappare” is to gobble up, which reveals just how tasty this pasta is. If you enjoy pasta and but are tired of typical pasta sauces, how about some wild boar ragu? This delicious meal is easy and fast to prepare and yields four servings, enough for a hungry group of diners.
• 1 pound wild boar, cubed
• 1 quart red wine
• 4 to 6-ounce portions of dry or fresh pappardelle pasta, cooked to al dente
• 4 ounces onions, diced
• 4 ounces tomato paste
• 2 ounces celery, diced
• 2 ounces carrots, diced
• 2 ounces extra-virgin olive oil
• 1 ounce garlic, minced
• 1 ounce all-purpose flour
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 sprig thyme
• 1 sprig rosemary
• 1 sprig sage
• 1 bay leaf
• Mixing spoon
• Large saucepan with lid
Step 1: Use the salt and pepper to season the meat and grill the meat until it is browned but not completely cooked. Remove the meat from the grill.
Step 2: Pour the olive oil into the large saucepan and heat it on a burner set to high heat. Add the meat, garlic, celery, carrots, and onions. Reduce heat and cook until all moisture is gone.
Step 3: Add flour and tomato paste to the saucepan, stirring to incorporate. Add the herbs and red wine, then cover the pan and cook for approximately 2 hours, occasionally stirring. When the meat is tender when poked with a fork, the sauce is done.
Step 4: Remove the meat from its sauce and set it aside. Strain the sauce through the colander and blend it. Return the sauce to the saucepan. Pull apart the meat and add it to the sauce.
Step 5: Serve the sauce over the pasta.