Italian
Pappardelle with Wild Boar Ragù
by Federico Fusca Chef · 332K subscribers on YouTube
A classic Tuscan pappardelle with wild boar ragù, where the meat is marinated in red wine with aromatic herbs, slowly cooked, and the pasta is mantecato with the rich sauce, finished with a sprinkle of Tuscan pecorino.
- Difficulty
- medium
Ingredients
12 items- Carne di CinghialeWild boar meat, cut into pieces
- Aromatic HerbsAromatic herbs (e.g., rosemary, sage)
- Red WineFor marinating and cooking
- CeleryCelery
- CarrotCarrot
- OnionOnion
- Olive OilOlive oil
- SaltSalt
- Black PepperBlack pepper
- Tomato PasteTomato paste
- PappardelleFresh or dried pappardelle pasta
- Pecorino ToscanoTuscan pecorino cheese, grated
Method
- Cut the wild boar meat into pieces and place in a bowl with aromatic herbs. Let macerate in red wine for 8 hours.
- Make a soffritto with celery, carrot, and onion in a casserole with oil.
- Drain the meat from the wine and add it to the casserole. Cook for 10 minutes.
- Season with salt and pepper, then open a bottle of red wine and add it back to the pot.
- Cook for a couple of hours, adding a little tomato concentrate to make it redder.
- At the end of cooking, remove the meat, chop it finely with a knife to get a hand-chopped ragù.
- Return the meat to the pot with the sauce.
- Cook the pappardelle pasta and when done, toss it in the sauce (mantecatura).
- Plate: pappardelle with abundant sauce, finish with a sprinkle of Tuscan pecorino cheese.
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.
