Wild Boar Pappardelle

local_grocery_store Ingredients

• 1.5 pounds Wild boar meat, boneless, cut into 1-inch cubes
• 12 ounces Pappardelle pasta, dried
• 2 tablespoons Olive oil
• 1 Onion, finely chopped
• 1 Carrot, finely chopped
• 1 stalk Celery, finely chopped
• 4 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 1 cup Red wine
• 2 cups Beef broth
• 1 teaspoon Dried thyme
• 1/2 teaspoon Dried rosemary
• 1/2 teaspoon Salt (plus more to taste)
• 1/4 teaspoon Black pepper (plus more to taste)
• 1/4 cup Parmesan cheese, grated, for serving
• 2 tablespoons Fresh parsley, chopped, for serving

restaurant_menu Method

1. 1.In a large pot, bring salted water to a boil and cook the pappardelle pasta according to the package instructions. Drain and set aside.
2. 2.In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. 3.Add the wild boar meat to the pot and cook until browned on all sides. Remove the meat from the pot and set aside.
4. 4.In the same pot, add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
5. 5.Stir in the tomato paste and cook for another minute.
6. 6.Pour in the red wine and scrape the bottom of the pot to release any browned bits.
7. 7.Add the browned wild boar meat back to the pot, along with the beef broth, dried thyme, dried rosemary, salt, and black pepper.
8. 8.Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2.5 to 3 hours, or until the meat is tender and easily pulls apart.
9. 9.Using two forks, shred the wild boar meat in the pot.
10. 10.Taste and adjust the seasoning with salt and black pepper if needed.
11. 11.To serve, divide the cooked pappardelle pasta among plates and top with the shredded wild boar meat.
12. 12.Garnish with grated Parmesan cheese and chopped fresh parsley.
13. 13.Enjoy your delicious wild boar pappardelle!

lightbulb_outline Tips

• chevron_rightIf you can't find wild boar meat, you can substitute it with pork shoulder or beef chuck for a similar result.
• chevron_rightFor an extra burst of flavor, add a splash of balsamic vinegar to the sauce before simmering.
• chevron_rightMake a double batch of the wild boar ragu and freeze the leftovers for future meals. It's a great time-saver!
• chevron_rightTop each serving with a drizzle of truffle oil for a luxurious touch.