Wild Boar Ragù with Pappardelle
This Tuscan classic highlights the rich, porky flavor of wild boar. What does wild boar taste like? It is not gamey as one would assume, but quite mild. The meat is red in comparison to regular port and the flavor is sweeter, nutty and rich. For those that have not had wild boar, I highly recommend giving it a try!
Being a Tuscan sauce, a Tuscan wine is the prefered. I like to pair it with Chianti Classico Riserva. The pepper, dark oak and leather notes of a fine Chianti are the perfect pairing for this sauce.
Check out our pappardelle recipe here!
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- 1 lb Ground wild boar
- 28 oz Tomato passata (Substitute tomato purée)
- 1/2 cup Water
- 1 Carrot
- 1 Onion
- 1 Celery Stalk
- 2 clove Garlic
- 1/2 cup Chianti (Substitute a dry red wine)
- 1 Small spring of rosemary
- 2 Bay leaves
- Prepare the ragù
Chop your vegetables and garlic.
Add 1 tbs olive oil to a Dutch placed over medium heat. Add wild boar and season with salt and pepper. Cook until the boar is almost cooked and starts to brown. Add chopped carrots, celery and onions. Cook until the carrots soften. Add garlic and cook for 30 seconds then add the wine. Cook for another 5 minutes. Add the tomatoes, water and rosemary and bay leaves. Turn the heat down to low, cover and simmer for 2 hours. Remove the lid and cook for another 30 minutes. This will allow the sauce to thicken up.
- Cook pasta
Bring a pot of well salted water to boil. Follow directions on packaged pasta or for fresh, cook for 4 minutes. Remove from water and add directly into the sauce. Mix until combined and serve.