How to Make Pappardelle 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. Furthermore, if your local butcher is lucky enough to be able to supply you with this. Additionally, you MUST buy some and enjoy a flavour you will undoubtedly never forget.
Watch Pappardelle Ragu video recipe:
Pappardelle Pasta with Wild Boar Ragu | Italian Family Feast
Vincenzo’s Top Tips To Make Pappardelle Ragu
Use high-quality ingredients
Firstly, opt for fresh and flavorful ingredients. Including good-quality ground meat, aromatic vegetables, and tomatoes.
Take your time with the ragu
Allow the ragu sauce to simmer slowly over low heat for an extended period.
Incorporate a variety of herbs and spices
Add a combination of herbs to enhance the complexity of flavours in the ragu.
Cook the Pappardelle al dente
Lastly, be mindful of the cooking time for the Pappardelle pasta to achieve the perfect al dente texture.
Pappardelle Ragu
Print Recipe
Equipment
- Large deep pot
- Saucepan
- wooden spoon
- Sieve
Ingredients
- Wild boar meat, diced
- Pappardelle Pasta
- Red wine
- White wine
- 3-4 branches Celery, with the leaves
- 2 Carrots
- Salt & pepper
- Oregano
- Bay leaves
- 2 bottles Homemade tomato sauce, Passata
- Extra virgin Olive Oil, EVOO
- 5 L Water
Instructions
- Mix the wild boar with red wine, bay leaves, pepper, oregano, carrot and onion and leave to marinate.
- Heat up a generous amount of EVOO in a saucepan and add the boar in carefully, stirring it through.
- After around 10 minutes add some roughly chopped pieces of carrot, celery and onion.
- 15-20 minutes later, add the white wine and let it simmer.
- Once the vegetables are tender and the wine starts to evaporate, add 2 x 750ml bottles of Passata and mix through.
- Add a few branches of celery leaves and sprinkle a fair amount of salt though. Mix once again.
- 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.
- Once this is cooked, boil up to 5L of water in a large pot and drop in the fresh pappardelle pasta.
- Let it cook for 4-5 minutes and then strain it.
- 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.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Pappardelle Ragu
To serve Pappardelle Ragu, start by cooking the pasta until it’s al dente. Warm the hearty ragu sauce in a separate pan, then carefully plate the cooked Pappardelle, creating a bed for the sauce. Ladle the rich ragu sauce over the pasta, ensuring even coverage. Garnish with fresh herbs and grated cheese for added flavour. Serve immediately, perhaps with crusty bread or a side salad. Encourage your guests to savour each bite and appreciate the delightful combination of tender pasta and savoury sauce, making it a truly memorable dining experience.
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