Pappardelle al cinghiale

Ingredients

• wild boar meat150g
• red wine100ml
• onion50g
• carrot30g
• celery20g
• crushed tomatoes200g
• pappardelle pasta100g
• olive oil15ml
• fresh rosemary5g
• salt2g
• black pepper1g
• Parmesan cheese10g
• fresh parsley2g

Instructions

1. 1

   Step 1

   Soak 150g wild boar meat in red wine overnight to tenderize.

2. 2

   Step 2

   Chop 50g onion, 30g carrot, and 20g celery finely and sauté in olive oil until soft.

3. 3

   Step 3

   Add the drained boar meat and brown on all sides.

4. 4

   Step 4

   Pour in 100ml red wine and let it reduce by half.

5. 5

   Step 5

   Add 200g crushed tomatoes, a sprig of rosemary, salt, and pepper, then simmer covered for 2 hours until meat is tender.

6. 6

   Step 6

   Cook 100g pappardelle pasta in salted boiling water until al dente.

7. 7

   Step 7

   Drain pasta and combine with the boar ragù sauce, mixing well.

8. 8

   Step 8

   Serve hot with a sprinkle of grated Parmesan cheese and fresh parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pappardelle al cinghiale can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.