How to Make Pappardelle with Wild Boar Ragù | Pasta Grannies

Chop carrots, celery, onion, garlic, and pancetta.

Heat olive oil in a frying pan.

Add the chopped mixture to the frying pan.

Chop the marinated wild boar meat and add it to the frying pan.

Add a spice mix of cinnamon, nutmeg, and a small amount of 80% chocolate to the pan.

Pour in plenty of Tuscan red wine.

Leave the ragù to simmer for a couple of hours.

For the pasta, combine 00 flour, salt, olive oil, and 1 egg for every 100g of flour.

Let the dough rest for 20 minutes.

Roll out the rested dough and cut it into wide ribbons for pappardelle.

Finish the ragù with chopped rosemary and sage.

Sprinkle with parmesan cheese before serving.

Spice Level:

Allergens