Italian
Pappardelle with Wild Boar
by Federico Fusca Chef · 332K subscribers on YouTube
A rustic Tuscan wild boar ragu with pappardelle, marinated in Chianti wine and slow-cooked with aromatics.
- Cook
- 2h 30min
- Servings
- 8
- Difficulty
- medium
Ingredients
12 items- 2 kgWild Boar Meat
- 1.5 lChianti Red Wine
- 2 pcsYellow Onion
- Aromatic Herbsto taste
- Clovesto taste
- Black Pepperto taste
- Cilantroto taste
- 1 pcsGarlic
- 250 gTomato Paste
- Extra Virgin Olive Oilgenerous amount
- Saltto taste
- Egg Pappardelle
Method
- Cut the wild boar meat into pieces. Place in a bowl and cover with red wine. Add aromatic herbs, cloves, black pepper, and coriander seeds. Cover with plastic wrap and refrigerate for 24 hours.
- After 24 hours, drain the boar, reserving the wine. Finely chop the onion.
- In a large pot, heat olive oil and sauté the onion until translucent.
- Add the drained boar pieces to the pot and sear. Grate garlic over the meat. Season with salt and black pepper.
- Pour in the reserved red wine and add 250 g of tomato concentrate. Stir, cover, and simmer on low heat for 2.5 hours.
- After cooking, remove the boar pieces from the sauce and chop or shred them with a knife.
- Return the shredded boar to the sauce and mix well.
- Cook fresh egg pappardelle according to package directions. Drain and add to the sauce. Toss and serve.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
