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Pappardelle pasta with boar ragu sauce recipe

Pappardelle pasta with boar ragu sauce recipe

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  • Side dish
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  • Meat sauce

A flavourful Italian ragu made by braising wild boar meat in a rich red wine and tomato based sauce. If you can't find boar, pork loin works just as well. It's best served with wide ribbon pappardelle pasta to soak up all the sauce.

Washington, United States

1 person made this

IngredientsServes: 6

  • 1 or 2 tablespoons extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, crushed
  • A few rosemary leaves, chopped
  • A few sage leaves, sliced
  • 2kg wild boar meat or pork loin, sliced into strips
  • 1 portobello mushroom, cleaned and grated
  • 160ml red wine
  • 700g tomato passata (sieved tomatoes)
  • 6 juniper berries (optional)
  • Pinch of nutmeg
  • Freshly ground black pepper
  • 500ml stock, or more as needed
  • 450g pappardelle pasta
  • Grated parmesan or pecorino cheese

MethodPrep:30min ›Cook:3hr ›Ready in:3hr30min

  1. Heat the olive oil in a deep, heavy based saucepan. Add the chopped onion, celery and garlic; cook for a few minutes over medium heat until they begin to soften. Stir in the chopped rosemary and sage.
  2. Add the meat in small batches; as it starts to colour, remove the strips and dice into smaller pieces. Return the meat to the pan to brown more.
  3. Stir in grated mushroom, red wine, tomato passata and 500ml stock. Add juniper berries, pinch of nutmeg and freshly grated black pepper; cook slowly over low heat with no lid for 2 1/2 or 3 hours, or until the sauce has thickened and become darker in colour and the meat is tender. Add more stock as needed to thin out the sauce.
  4. When the ragu is almost ready, cook the pasta in salted boiling water until al dente, about 8 - 10 minutes. Drain; fold in the ragu sauce and half of the grated parmesan cheese. Sprinkle the rest of the cheese on the top and serve.

See it on my blog

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Reviews in English (1)

Awesome!-14 Jan 2016

Pappardelle With Boar Ragu

Roll out the Basic Fresh Egg Pasta dough to the thinnest setting and cut into 1-inch wide ribbons.

In a heavy 6- to 8-quart saucepan, heat the olive oil until smoking. Add the onion, carrot and celery and cook until softened and light brown (about 12 to 15 minutes). Add the anchovy paste, chili flakes, rosemary, red wine and tomato sauce and bring to a boil.

Season the meat with salt and pepper and drop into the tomato sauce mixture. Return to a boil and lower to simmer and cook 90 minutes. The meat should be falling apart with the poke of a fork. Allow to cool 10 minutes.

In a food processor, barely pulse 4-ounce ladles of meat mixture until "stew" resembles meat sauce. Check for seasoning and set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Place the ragu in a saucepan and bring to a boil.

Drop the pappardelle into the boiling water and cook until tender yet firm. Drain the pasta in a colander over the sink and pour into the ragu. Toss gently to coat and pour into a warm serving bowl and serve immediately.

This recipe yields 6 servings.

MOLTO MARIO with Mario Batali - (Show # MB-2B31) - from the TV FOOD NETWORK


Preheat the oven to 150C/300F/Gas 2.

Heat the oil in an ovenproof, heavy-based pan or casserole set over a low-medium heat. Add the onion, carrot, celery, garlic and bay leaf.

Season the flour with salt and pepper. Lightly coat the wild boar in the seasoned flour. Add some olive oil to a separate pan set over a high heat and add the wild boar pieces. Fry until the meat is golden-brown on all over - this may have to be done in batches to avoid crowding the pan.

When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges.

Add the browned boar meat to the vegetables. Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat.

Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning.

Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Add the oregano leaves and stir through.

Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out.

In the meantime make the pasta. Tip out the flour on to a clean surface and create a small well in the middle. Sprinkle over the salt.

Crack the eggs into the well and, using a fork, begin whisking the eggs, slowly working in the flour. Once most of the flour has been incorporated, use your hands to knead the dough for about five minutes. The dough should be smooth and pliable. If not keep kneading until it is.

Wrap the pasta in cling film and set aside to rest for 5-10 minutes.

Halve the dough and pass one half through each stage of a pasta machine twice, starting at the widest setting and working down until you have passed it through the thinnest setting. Coat the pasta with a little semolina flour to stop it sticking and set aside for a few minutes to dry slightly. Repeat with the remaining pasta.

Cut the pasta sheets using the tagliatelle cutter or, if cutting by hand, take one of the short ends of the pasta and fold over a 5cm/2in strip. Keep folding until you have a parcel of pasta, then slice the parcel into 1cm/½in wide strips – cutting from the short end to produce long strips of pasta. Coat the strips in a little more semolina flour to prevent them sticking together.

When ready to cook, bring a large pot of water to the boil and add a generous amount of salt. Drop your pasta in and cook for about three minutes before draining. Dress with a little olive oil if not eating immediately.

Before serving, add a little olive oil to a pan over a medium-high heat. Once smoking, add the halved mushrooms and sauté for 2-3 minutes.

To serve, tip the pasta into the finished ragù and serve in portions topped with freshly grated parmesan and fried mushrooms.

Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) – Toscana

  • 1 kilo wild boar meat, sinew and fat removed and finely chopped or coarsely ground
  • 1 sprig rosemary, rinsed and bruised with a pestle or the handle end of the knife
  • 4 sage leaves, rinsed and bruised with a pestle
  • 1 clove garlic, peeled and bruised
  • 1 bay leaf
  • 4 cloves
  • 750 ml red wine
  • 2 carrots, rinsed, peeled, ends removed and finely chopped
  • 2 celery ribs, rinsed, ends removed and finely chopped
  • 2 onions, peeled, ends removed, and finely chopped
  • 4 tablespoons extra-virgin olive oil
  • 50 gms pancetta finely chopped
  • 5 grams flat-leaf Italian parsley, rinsed, dried, stems removed and finely chopped
  • 2 dry chillies
  • 100 ml tomato concentrate , freshly ground
  • Fresh egg pappardelle pasta
  1. In a plastic bag add the boar, the rosemary, sage, garlic, bay leaf, cloves, and 375 ml of the wine, 1 carrot, 1 celery, and 1 onion. Seal it well, place it in a bowl and leave it to marinate overnight but at least 6 hours in the refrigerator. If the meat isn't covered by the wine, then turn it over halfway through to ensure it marinates evenly.
  2. Remove the boar from the marinade and dry it with paper towels. Discard the marinade. In a large frying pan, heat 30 mls of the olive oil over medium high heat. When the oil is hot, add the boar and fry until the fat renders down.
  3. Strain the meat, discard the liquid, reheat the pan (without adding olive oil).
  4. Fry the meat again to render again.
  5. Strain and repeat one more time.
  6. In a clean heavy bottomed sauce pan or casserole, add 30 mls of olive oil and heat over medium heat with the pancetta, parsley, chillies, and the remaining onion, celery, and carrot.
  7. Cook the mixture until it softens, about 5 -10 minutes.
  8. Then add the boar to the pot with the tomato concentrate, the remaining red wine, salt, and pepper.
  9. Turn the heat down to low, cover, and let it cook for 2 to 3 hours, stirring occasionally, until the meat is very soft. Check the meat every half hour and add some water or broth if the mixture starts to dry out.
  10. Bring to boil 7 litres of water with 70 grams of salt in a large pot. When boiling cook the pasta until it reaches the desired texture (timing will be indicated on the package). Strain and divide amongst 6 bowls. Top with the boar sauce.

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Pappardelle Pasta with Wild Boar Ragu

1. The night before making the ragu, place the meat in a container with the Red Wine, Celery, Carrot, Onions, a few grain of black pepper, garlic, the juniper berries, sage, 2 bay leaf and the rosemary cover and refrigerate overnight
2. When ready the next day, drain the meat in a strainer set over a bowl. Reserve the wine and keep all the rest of vegetables and herbs aside.
3. Finely chop the onion, celery and carrots
4. In a Dutch oven (or heavy bottomed pot) over medium-high heat, heat the oil until simmering then add the carrot, celery and onion, bay leaf and the juniper berries
5. Sauté until softened, 3 to 5 minutes
6. Add the meat with the rest of the herbs from the night before and cook, stirring frequently, until all the liquid released by the meat has evaporated and the meat is browned, 10 to 15 minutes
7. Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10 to 15 minutes
8. Add the tomatoes and 1 cup of water, reduce heat to very low, and cook, partly covered, at a low simmer for 45 minutes
9. Add more water and continue to simmer, stirring occasionally, until the meat begins to break apart, 1.5 to 2 hours.

Directions for Pappardelle

1. Mound both the flours in the center of a large wooden cutting board
2. Make a well in the middle of the flour and add the eggs
3. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well
4. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape
5. The dough will come together when half of the flour is incorporated. At this point, start kneading the dough with both hands, using the palms of your hands
6. Once there is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits
7. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky
8. Wrap the dough in plastic and allow to rest for 20 minutes at room temperature
9. Divide the dough into 3 pieces and work with 1 piece at a time, keeping the rest covered
10. Press the dough to flatten it slightly
11. Using a pasta machine set at the widest setting, run the dough through successively narrower settings until you reach the thinnest one
12. Cut the pasta sheet into 10-inch lengths, lay them on a lightly floured work surface and generously dust with semolina. Repeat with the remaining dough
13. Fold the pasta sheets in half lengthwise, then, using a very sharp knife, cut them into scant 3/4-inch-wide ribbons
14. Transfer the pappardelle to a large baking sheet and dust with more semolina
15. Let the pappardelle stand at room temperature for 30 minutes before cooking in salted boiling water until al dente, 2 to 3 minutes.
16. Drain and return to the pot. Add the ragu and toss over low heat until the pasta is coated.
17. Serve with cheese at the table.

Fresh Pappardelle with Boar Ragù

Pappardelle cinghiale are without a doubt the first thing I order when I arrive in Italy. Now we can make them at home with this extra-easy recipe! Wo.

Wild boar not be the first gourmet goodie that pops into mind when you think of Florence, but it does enjoy a place of local pride in many a neighborhood trattoria. Typically available during the colder autumn and winter months, I myself have delighted in many a dish of steaming fresh egg papardelle with a riotously rich tomato sauce studded with pieces of boar loin throughout my dish. It's one of the dishes of my childhood, and one that I've passed on to my own children with great success.
The richness of fresh handmade egg pappardelle provides the perfect partner in crime for the dense, woody aromas of boar, and while this dish might not be your go-to fresh pasta recipe for mid-August, it become a coveted family recipe to make in the heart of winter. A dish that lets you show your own heart in the kitchen, while bringing a little international flavor to the table.
Following the Mamablip recipe, learn how to prepare fresh egg pappardelle, and if you feel like experimenting, try pairing another meat-based sauce with this Italian noodle and see how it all pans out. Be sure to match this classic Italian pasta recipe with a full-bodied, handsome red wine - might we suggest a fabulous Chianti wine while we stay on a Tuscany trend?!
Let us know on our social media pages what you think of this recipe and if you've got any tricks you used to make the cooking process all your own! If you love this meaty Tuscan classic, be sure to check out our recommended Journey into the World of Italian Wines, a Live Class held by Filippo Bartolotta, where you'll learn how to pair magnificent wines with super-classic Italian dishes just like this one!

Pappardelle With Wild Boar Ragu

This slow-cooked pappardelle with wild boar ragu will literally melt in your mouth. A family tradition, we enjoy the tender wild boar each and every year at my Great Grandparents old house in the mountain. If your local butcher is lucky enough to be able to supply you with this, you MUST buy some and enjoy a flavor you will undoubtedly never forget.

Watch video recipe:

Wild board meat (diced)
Pappardelle Pasta
Red wine
White wine
3-4 branches of celery (with the leaves)
2 x carrots
Salt & pepper
Bay leaves
Homemade tomato sauce (2 x bottles of Passata)
Extra virgin Olive Oil (evoo)
5L of water

Large deep pot
Wooden spoon
1 x sieve

1. Mix the wild boar with red wine, bay leaves, pepper, oregano, carrot and onion and leave to marinate.
2. Heat up a generous amount of evoo in a saucepan and add the boar in carefully, stirring it through.
3. After around 10 minutes add some roughly chopped pieces of carrot, celery and onion.
4. 2 minutes later, add the white wine and let it simmer.
5. Once the vegetables are tender and the wine starts to evaporate, add 2 x 750ml bottles of Passata and mix through.
6. Add a few branches of celery leaves and sprinkle a fair amount of salt though. Mix once again.
7. Turn the heat down to a very low heat and let the sauce simmer for 3.5-4 hours, stirring it every now and then.
8. Once this is cooked, boil up to 5L of water in a large pot and drop in the fresh pappardelle pasta.
9. Let it cook for 4-5 minutes and then strain it.
10. Have an extra saucepan on low heat with a spoonful of the sauce lining the bottom. Add the strained pappardelle pasta on top and mix the sauce through.

How to serve:
1. Serve it nice and hot. along with a few layers of pecorino or parmesan cheese. as much as you like of course!

Preparation Pappardelle with Wild Boar sauce

Start by preparing the wild boar meat, cut it into not too large pieces and marinate it in a bowl with some wine, carrot, celery, onion and spices, including parsley. The marinade is essential to lighten the wild taste of wild boar meat.

After one night, you can start with the preparation of the ragù. In a pan fry the onion, carrot, celery and garlic cloves with some extra virgin olive oil. Once they are browned, add the wild boar meat and cook for a few minutes. At this point, add the beef and pork meat and continue to cook.

Blend with some red wine, add the tomato sauce, salt and some spices. Cover the pan with a lid and cook the sauce at low heat for at least two hours. After two hours, cook for another 30 minutes without the lid, until the ragù it has reached the desired consistency.

Meanwhile, cook the pappardelle in salted water, drain al dente and season with the wild boar ragù.

No time to cook?

Try our Wild Boar Ragù: in a few minutes you will have a tasty and nutrient first dish: respecting the best tuscan tradition!


You’ll need just a few ingredients to enhance the taste of our pasta. With season’s vegetables, aromatic herbs and a drizzle of extra virgin olive oil you can have a different pasta dish every day, wholesome and genuine. Let yourself be inspired by our recipes and by the authentic taste of the real Pasta Toscana!

Tuscan recipe instructions Wild Boar Ragout

During the winter season, there is nothing better than a steaming plate of fresh pasta made with wild boar sauce to delight every palate.

Wild boar is part of our Tuscany tradition and history, that’s why we want to share the recipe on how to cook wild boar ragout, to give your table a more Tuscan flair.

Ingredients for a good Tuscany recipe:

  • 3 pounds (1360 grams) of wild boar, trim the access fat and cute in small cubes.
  • 1 1/2 onion (red) chopped
  • 2 cups red wine
  • fresh rosemary
  • 2 carrots chopped
  • 3 Bay leaves
  • 1 stalk celery chopped
  • 1 chili pepper
  • 2 cloves
  • Extra-virgin olive oil (Cosimo’s oil)
  • 1-2 pound (453 -800 grams) hearty tomatoes (roma)
  • Oregano, basil and sage (dried)
  • Salt and peppercorns

Marinate your wild boar in red wine, and fresh spices a few hours before preparation or ideally the day before in the fridge, also add juniper berries if you have any.

To make the ragu, add about three tablespoons of olive oil to a large pot and then add your onion to saute until it becomes translucent. Then add your carrots, celery, bay leaves for addition 5-8 minutes. Add the wild boar to the pot and brown, before adding the red wine and tomatoes (you want to cover with the wine so add as needed). Add a pinch of salt or two and fresh peppercorns, cloves and the chili pepper (optional). Simmer under a low-medium heat for 4 hours.

We recommend serving with fresh pasta, such as potato tortelli, otherwise pappardelle or tagliatelle.

Weekend Braised Beef Ragu with Pappardelle Recipe

Pappardelle is a renowned Tuscan pasta assortment. When paired with ragù di cinghiale (produced with wild boar), they come to be a single of the region's ideal gastronomic experiences. In contrast to classic ragù, the a single ready with wild boar has an intense, significantly stronger flavor accomplished by extended, slow simmering in a wealthy sauce of tomatoes and red wine.

Delivery info. All orders will have to be placed two days prior to the delivery date chosen. (e.g. for Friday delivery, orders will have to be placed by midnight on Wednesday).Delivery is readily available across Mainland UK.. You will get a delivery window the morning of delivery.

For the Ragu: In a substantial pot, more than medium heat, sauté the garlic till golden. Add the ribs and sear the sides. Add the tomatoes, salt, and pepper to taste.

Roll out the pasta applying a pasta machine on the thinnest setting, and lay it out on a table sprinkled with flour. Roll the dough and reduce it into two cm wide bands. Let the pasta bands dry for ten minutes. Cook in a lot of salted water for three minutes, just till they are al dente. THE RAGÚ

Directions. Step 1 Season the beef generously with salt and pepper, set aside. Step two Spot a Dutch oven more than medium-higher heat. Add the olive oil and when hot but not smoking, add the beef and sear till brown on all sides, about two-three minutes. Step three Minimize the heat to medium-low, add the carrots, onion and garlic and sauté till the vegetables are tender, about five minutes.

For the principal I went with a single of their signatures, Pappardelle Al Ragú di Cinghiale. The wild boar ragu with this dish was light, not overly salty, and the meat tasted like it was ready in a slow cooked stew. The pappardelle was thin however appropriately firm, and held the sauce effectively. Was this critique …?

All through Tuscany, wild boars roam the hills, and even the streets in some compact towns, specially in La Maremma, along the coast. For the duration of the fall, you can hear the early morning shotgun blasts, and at evening you can consume the savage pig with fresh pappardelle and a hearty glass of Brunello di Montalcino. And all will be correct with the planet.

Pappardelle pasta dough is produced of flour, eggs and salt. Some folks also add a small olive oil. In Tuscany, pappardelle is served with hearty sauces, frequently produced from extremely seasonal create and/or game meat, such as wild boar ragu or with a sauce of foraged mushrooms but most traditionally, with wild hare and grated cheese.

16 oz dried pappardelle or tagliatelle minced fresh parsley, for garnish, optional grated Parmesan, for serving, optional Finely chop the garlic and mushrooms in a meals processor. In a 12-inch skillet more than medium, heat the butter and garlic till the butter has melted and the mixture has begun to sizzle. (I utilised a wide enameled cast iron pan.)

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Having said that, I’ve also utilised 90% lean ground beef, or ground round. Plus, I changed the tagliatelle pasta to a pappardelle–a wider noodle, which added even additional to the dish’s homey, comforting taste and texture. Loved it. Merely loved it. And I frequently crave it on a cold day. Components for Ragu Bolognese with Homemade Pappardelle