Italian
Pappardelle with Wild Boar Ragu
by Gambero Rosso · 452K subscribers on YouTube
Giorgione prepares his recipe for wild boar ragu, enriched with a sauté of celery, carrot, onion and lard, served with pappardelle pasta.
- Cook
- 1h 30min
- Difficulty
- medium
Ingredients
13 items- Extra Virgin Olive Oilextra virgin olive oil, generous amount
- Carrotchopped
- Celerychopped
- Onionchopped
- Lardoslices
- Carne di Cinghialepieces, pounded flat
- Coarse Saltto taste
- Black Pepperto taste
- White Winegenerous amount
- Peeled Tomatoesabout 1.5 liters
- Wateras needed to adjust moisture
- Pappardellefor serving
- Parmigiano Reggiano(optional) — grated, optional for serving
Method
- In a large pot, heat a generous amount of olive oil.
- Add the chopped carrot, celery, and onion. Sauté gently.
- Add some slices of lard and a pinch of coarse salt.
- Add the wild boar pieces (previously pounded with a knife to flatten). Season with black pepper.
- Let the meat brown for about 10 minutes.
- Pour in a generous amount of white wine and let it evaporate completely.
- Add the peeled tomatoes (about 1.5 liters) and crush them with a wooden spoon.
- Cover the pot, lower the heat, and cook for about 1.5 hours, adding a little water if needed to keep the sauce moist.
- Meanwhile, cook the pappardelle pasta in salted boiling water until al dente.
- Drain the pasta and toss with the wild boar ragu.
- Finish with a drizzle of raw olive oil and a sprinkle of grated Parmesan cheese (optional).
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
