Pappardelle al Cinghiale by @federicofusca

3h30

8 servings

🍖

2 kg

Wild boar meat

🍷

2 L

Red wine

🧅

2

Onion

🌿

15 ml

Aromatic herbs

🧂

10 g

Salt

⚫

2 g

Black pepper

🌿

2 g

Coriander

🫙

1 g

Cloves

🫒

60 ml

Extra virgin olive oil

🍅

250 g

Tomato paste

🍝

600 g

Fresh pappardelle

  1. Trim

    Trim the 2 kg wild boar pulp and cut it into small cubes.

  2. Peel

    Peel and finely chop the 2 yellow onions.

  3. Heat

    Heat 60 ml extra-virgin olive oil in a large heavy pot over medium heat.

  4. Add

    Add the chopped yellow onions and cook until soft and translucent, about 8 minutes.

  5. Add

    Add the cubed wild boar pulp and brown it thoroughly on all sides for about 12 minutes.

  6. Season

    Season the meat with salt, black pepper, coriander, cloves, and mixed aromatic herbs.

  7. Pour

    Pour in the 2 L Chianti red wine and bring the sauce to a simmer.

  8. Stir

    Stir in the 250 g tomato paste until it is fully dissolved into the wine.

  9. Simmer

    Cover the pot partially and simmer the wild boar ragù gently for 150 minutes, stirring occasionally.

  10. Taste the ragù and adjust the seasoning with salt and black pepper.

  11. Cook

    Cook the 600 g fresh pappardelle in a large pot of boiling salted water until al dente, about 3 minutes.

  12. Drain

    Drain the fresh pappardelle and reserve a ladle of pasta cooking water.

  13. Toss

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

  14. Divide

    Divide the pappardelle al cinghiale among 8 plates and serve hot.

Pappardelle al Cinghiale by @federicofusca

3h30

8 servings

🍖

2 kg

Wild boar meat

🍷

2 L

Red wine

🧅

2

Onion

🌿

15 ml

Aromatic herbs

🧂

10 g

Salt

⚫

2 g

Black pepper

🌿

2 g

Coriander

🫙

1 g

Cloves

🫒

60 ml

Extra virgin olive oil

🍅

250 g

Tomato paste

🍝

600 g

Fresh pappardelle

Preparation Steps

  1. Step 1/14

    Trim the 2 kg wild boar pulp and cut it into small cubes.

    🍖wild boar pulp
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Peel and finely chop the 2 yellow onions.

    🧅yellow onion
    🔪chef's knife
    🪵cutting board

  3. Step 3/14

    Heat 60 ml extra-virgin olive oil in a large heavy pot over medium heat.

    🫒extra-virgin olive oil
    🥄wooden spoon

  4. Step 4/14

    Add the chopped yellow onions and cook until soft and translucent, about 8 minutes.

    🧅yellow onion
    🥄wooden spoon

  5. Step 5/14

    Add the cubed wild boar pulp and brown it thoroughly on all sides for about 12 minutes.

    🍖wild boar pulp
    🥄wooden spoon

  6. Step 6/14

    Season the meat with salt, black pepper, coriander, cloves, and mixed aromatic herbs.

    🧂salt
    ⚫black pepper
    🌿coriander
    🫙cloves
    🌿mixed aromatic herbs
    🥄wooden spoon

  7. Step 7/14

    Pour in the 2 L Chianti red wine and bring the sauce to a simmer.

    🍷Chianti red wine
    🥄wooden spoon

  8. Step 8/14

    Stir in the 250 g tomato paste until it is fully dissolved into the wine.

    🍅tomato paste
    🥄wooden spoon

  9. Step 9/14

    Cover the pot partially and simmer the wild boar ragù gently for 150 minutes, stirring occasionally.

    🍖wild boar pulp
    🥄wooden spoon

  10. Step 10/14

    Taste the ragù and adjust the seasoning with salt and black pepper.

    🧂salt
    ⚫black pepper
    🥄wooden spoon

  11. Step 11/14

    Cook the 600 g fresh pappardelle in a large pot of boiling salted water until al dente, about 3 minutes.

    🍝fresh pappardelle
    🧂salt
    🧺colander

  12. Step 12/14

    Drain the fresh pappardelle and reserve a ladle of pasta cooking water.

    🍝fresh pappardelle
    🧺colander
    🥄ladle

  13. Step 13/14

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

    🍝fresh pappardelle
    🍖wild boar pulp
    🥄wooden spoon
    🥄ladle

  14. Step 14/14

    Divide the pappardelle al cinghiale among 8 plates and serve hot.

    🍝fresh pappardelle
    🍖wild boar pulp
    🥄ladle

Composition

Ingredients

Types

Seasonings, Spices, Fats, Condiments, Grains, Pasta

Ingredients

Wild boar meat, Red wine, Onion, Aromatic herbs, Salt, Black pepper, Coriander, Cloves, Extra virgin olive oil, Tomato paste, Fresh pappardelle

Notes

Wild boar meat (cut into pieces, for the ragu), Red wine (bottles, Chianti, for marinating and cooking), Onion (yellow onions), Aromatic herbs (to taste), Salt (to taste), Black pepper (to taste), Coriander (to taste, whole spice for the marinade), Cloves (to taste, for the marinade), Extra virgin olive oil (to taste)

Allergens

Gluten, Egg

Dietetics

Dietary regimen

High-protein, Dairy-Free

Calories

690 kcal

Macro nutrients

Protein: 49g, Carbohydrates: 69g, Fat: 13g, Fiber: 5g, Sugars: 7g

Nutritional Information

Minerals

Iron: 6.2mg, Sodium: 640mg, Potassium: 760mg, Zinc: 5.1mg

Vitamins

Vitamin B12: 2.4µg, Vitamin B6: 0.7mg, Vitamin C: 9mg, Vitamin A: 105µg

Preparation

Time Information

Preparation

30 minutes

Cooking

3 hours 0 minutes

Overall

3 hours 30 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, colander, ladle

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Sunday lunch, Family dinner, Autumn meal, Winter meal, Holiday meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Tuscany

Various

Aspect

Texture

Tender, Silky, Thick, Chewy

Flavors

Savory, Rich, Earthy, Wine-infused, Tomato-forward, Aromatic, Spiced

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard leftovers left out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool rapidly before refrigerating,Store pasta and sauce separately when possible), freezer : 3 months (Freeze the ragù in an airtight freezer-safe container,Freeze without cooked pasta for best texture,Thaw overnight in the refrigerator)