Ricetta regionale: pappardelle al sugo di cinghiale - Unomattina 14/05/2024

wild boar

🥗Healthier: venison

💰Cheaper: pork shoulder

Pork shoulder is more accessible and affordable while still providing a rich flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can add sweetness without the alcohol.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.

Increase heat to medium-high and add the wild boar; brown on all sides, about 8-10 minutes.

Pour in the red wine; scrape the bottom of the pot to deglaze and let it simmer until reduced by half, about 5 minutes.

Stir in the tomatoes, bay leaves, rosemary, salt, black pepper, and chili flakes.

Bring to a boil, then reduce heat to low; cover and simmer for 2-3 hours, stirring occasionally.

Check for tenderness; the meat should be fork-tender and flavors well combined.

If the sauce is too acidic, add a pinch of sugar to balance the flavors.

Remove bay leaves and rosemary stems before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens