Pappardelle al Ragù di Cinghiale by @federicofusca

N/A
Hard

4 servings

🍝

400 g

Pappardelle Egg Pasta

🐗

1 kg

Wild Boar Meat

🍷

2 l

Red Wine

🫐

5 g

Juniper Berries

🌰

3 g

Cloves

🪵

2

Cinnamon Sticks

🌶️

8 g

Mixed Peppercorns

🌿

10 g

Aromatic Herbs

🍫

30 g

Bitter Cocoa Powder

🧂

5 g

Salt

🌶️

Black Pepper

🫒

30 ml

Extra Virgin Olive Oil

🍅

120 g

Tomato Paste

🥣

500 ml

Water Or Vegetable Broth

Preparation Steps

  1. Step 1/18

    Cut 1 kg wild boar meat into small 1 to 2 cm pieces, removing any tough connective tissue.

    wild boar meat
    🔪chef's knife
    🪵cutting board

  2. Step 2/18

    Place the wild boar meat in the large heavy-bottomed pot and pour over 2 l red wine.

    wild boar meat
    red wine
    🍲large heavy-bottomed pot
    🥛measuring jug

  3. Step 3/18

    Add 5 g juniper berries, 3 g cloves, 2 cinnamon sticks, 8 g mixed pepper, and the aromatic herbs to the wine.

    juniper berries
    cloves
    cinnamon sticks
    mixed pepper
    aromatic herbs
    🍲large heavy-bottomed pot
    🥄wooden spoon

  4. Step 4/18

    Cover and marinate the meat in the refrigerator for 12 hours or overnight.

    wild boar meat
    red wine
    🍲large heavy-bottomed pot

  5. Step 5/18

    Drain the marinated wild boar meat, reserving 500 ml of the wine marinade.

    wild boar meat
    red wine
    🥣colander
    🥛measuring jug

  6. Step 6/18

    Heat 30 ml extra virgin olive oil in the large heavy-bottomed pot over medium-high heat.

    extra virgin olive oil
    🍲large heavy-bottomed pot

  7. Step 7/18

    Brown the drained wild boar meat in the hot oil, stirring until it is well colored on all sides.

    wild boar meat
    extra virgin olive oil
    🍲large heavy-bottomed pot
    🥄wooden spoon

  8. Step 8/18

    Stir 120 g tomato paste and 30 g unsweetened cocoa powder into the browned meat.

    tomato paste
    unsweetened cocoa powder
    wild boar meat
    🍲large heavy-bottomed pot
    🥄wooden spoon

  9. Step 9/18

    Pour 500 ml reserved wine marinade into the pot and scrape the bottom to release the browned bits.

    red wine
    🍲large heavy-bottomed pot
    🥄wooden spoon
    🥛measuring jug

  10. Step 10/18

    Add 500 ml vegetable broth and bring the ragù to a gentle simmer.

    vegetable broth
    🍲large heavy-bottomed pot
    🥄wooden spoon
    🥛measuring jug

  11. Step 11/18

    Cover the pot partially and simmer the ragù over low heat for about 150 minutes.

    wild boar meat
    vegetable broth
    🍲large heavy-bottomed pot
    🥄wooden spoon

  12. Step 12/18

    Add more vegetable broth as needed to keep the ragù moist and thick.

    vegetable broth
    🍲large heavy-bottomed pot
    🥄wooden spoon

  13. Step 13/18

    Season the finished ragù with salt and mixed pepper to taste, then remove the cinnamon sticks.

    salt
    mixed pepper
    cinnamon sticks
    🍲large heavy-bottomed pot
    🥄wooden spoon
    🥢kitchen tongs

  14. Step 14/18

    Bring a large pasta pot of salted water to a rolling boil.

    salt
    🍲large pasta pot

  15. Step 15/18

    Cook 400 g egg pappardelle in the boiling water until al dente, following the package timing.

    egg pappardelle
    🍲large pasta pot
    🥄wooden spoon

  16. Step 16/18

    Drain the pappardelle, reserving a small amount of pasta cooking water.

    egg pappardelle
    🥣colander
    🥛measuring jug

  17. Step 17/18

    Toss the drained pappardelle with the wild boar ragù, loosening with reserved pasta water if needed.

    egg pappardelle
    wild boar meat
    vegetable broth
    🍲large heavy-bottomed pot
    🥄wooden spoon

  18. Step 18/18

    Serve the pappardelle immediately with an even portion of ragù for each of 4 servings.

    egg pappardelle
    wild boar meat
    🥢kitchen tongs

Composition

Ingredients

Types

Meat, Game, Beverages, Alcohol, Spices, Herbs, Seasonings, Oils, Fats, Vegetables, Tomato products

Ingredients

Pappardelle egg pasta, Wild boar meat, Red wine, Juniper berries, Cloves, Cinnamon sticks, Mixed peppercorns, Aromatic herbs, Bitter cocoa powder, Salt, Black pepper, Extra virgin olive oil, Tomato paste, Water or vegetable broth

Allergens

Sulfites

Dietetics

Dietary regimen

High protein, Dairy-free

Calories

1070 kcal

Macro nutrients

Protein: 68g, Carbohydrates: 105g, Fat: 32g, Fiber: 8g, Sugars: 10g

Nutritional Information

Minerals

Iron: 7.5mg, Potassium: 950mg, Sodium: 650mg, Zinc: 9mg

Vitamins

Vitamin A: 85µg, Vitamin B12: 3.5µg, Vitamin B6: 0.9mg, Vitamin C: 10mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

chef's knife, cutting board, large heavy-bottomed pot, large pasta pot, wooden spoon, colander, kitchen tongs, measuring jug

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Sunday lunch, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Tuscan

Geographic

Italy, Tuscany

Various

Aspect

Texture

Tender, Silky, Thick, Chewy

Flavors

Savory, Rich, Earthy, Winey, Spiced, Umami, Bittersweet

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked wild boar ragù out longer than 2 hours,Keep covered and away from heat), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container at or below 4°C,Reheat until piping hot), freezer : 90 days (Freeze the ragù separately from the pasta,Use a freezer-safe airtight container,Thaw in the refrigerator before reheating)