Oct 19, 2013

Pappardelle al Ragù di Cinghiale – Fresh Pasta with Wild Boar Ragù
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It is hunting season, which means that game like wild boar and venison are on the menu. A classic recipe from Tuscany is pappardelle al ragù di cinghiale, fresh wide ribbon pasta with a sauce of wild boar stewed in tomatoes. The sturdy pasta and the sturdy ragù go very well together and perfect for this time of year.
If you cannot find wild boar meat, you could also prepare this with pork shoulder but that will result in a milder taste. In classic recipes the boar meat is marinated in the red wine overnight, but that is not really necessary as long as you simmer the sauce for at least 2 hours over low heat. A bouquet of bay leaves, rosemary, sage, and dried chile pepper is used to give the sauce a nice spiciness.

Ingredients – For 4-6 servings

  • 500 grams (1.1 lbs) wild boar stewing meat
  • 2 cans (400 grams/14 oz) peeled tomatoes
  • 125 ml (1/2 cup) full-bodied red wine, preferably Italian sangiovese (Chianti or Rosso di Montalcino)
  • 125 ml (1/2 cup) milk
  • 100 grams (1/2 cup) chopped carrot
  • 100 grams (1/2 cup) chopped onions
  • 100 grams (1/2 cup) chopped elery
  • 1 clove garlic
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 sprig sage
  • 1 dried chile pepper (peperoncino)
  • 4 Tbsp olive oil
  • salt and freshly ground black pepper
  • For the pappardelle
  • 4 eggs
  • 400 grams (2 1/2 cups) semolina flour (semola di grano duro rimacinato)
  • To serve
  • freshly grated parmigiano reggiano

Preparation

See on stefangourmet.com

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Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate.
I am passionate about Le Marche Region in Italy, follow me to discover it.
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Mariano Pallottini

I am what I do: Curation, Social Media Marketing, Triathlon, Travelling, Real Estate. I am passionate about Le Marche Region in Italy, follow me to discover it.

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