Italian Grandma Makes Wild Boar Ragu with Pappardelle | PIATTO RECIPES Italian Cooking

Prepare the marinade by combining 1 large carrot cut into large pieces, 6 to 8 sage leaves coarsely chopped, 1 stalk of celery cut into large pieces, 4 to 5 bay leaves, 2 sprigs of fresh rosemary, a handful of fresh thyme, 5 cloves of garlic halved, and 1 small onion cut into large pieces.

Add 2 teaspoons of peppercorns, 2 teaspoons of whole dried juniper berries, and 0.5 teaspoons of cloves to the marinade.

Pour in about a quarter of a bottle of red wine (Chianti) and mix the ingredients well, adding more wine as needed to cover the meat.

Add 1 kilogram (2.2 pounds) of boneless wild boar to the marinade, mix again, and cover. Let it rest in the refrigerator for 12 to 24 hours.

After marinating, remove all vegetables and wine from the meat and transfer the drained meat to a large skillet, discarding the marinade vegetables.

Cook the wild boar over medium-high heat for about 15 minutes to extract liquid and remove any gamey flavor, draining the liquid as it accumulates until no more juice is released (about 15 to 20 minutes).

Transfer the meat to another bowl and prepare the sofrito by adding enough olive oil to cover the bottom of the skillet, then add 4 whole cloves of garlic and chili pepper to taste, infusing the oil over medium heat for 1 to 2 minutes before removing the garlic and pepper.

Add the wild boar to the fragrant oil, increase the heat slightly, and toss for about a minute, then add 2 teaspoons of fine salt and black pepper to taste.

When the meat starts sticking to the bottom of the pan, add 0.5 cup of red wine and let it evaporate, then add 1 cup of water and cover to reduce.

Once the water evaporates, add another cup of water and reduce again. When absorbed, add 1 tablespoon of tomato paste and stir.

Add 800 grams of whole tomatoes and crush them, then add 200 to 300 grams of tomato passata, 1 whole small onion, 1 chopped carrot, 1 stalk of celery, and 1 cup of water, along with salt for the tomatoes and an additional chili pepper.

Cover and simmer the pork ragu for at least an hour and a half, stirring occasionally.

To prepare pappardelle, add enough for 4 to 5 servings to a pot of boiling water and cook for 2.5 to 3 minutes if using fresh pasta.

Drain the pappardelle and serve with the pork ragu.

Equipment Needed

Spice Level:

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