Pappardelle with Wild Boar Ragù and Red Wine
A deep, fragrant ragù that melts on the palate, cradled by wide ribbons of fresh pasta. The wild boar surrenders slowly to red wine and mountain herbs, filling the kitchen with an aroma that promises something truly extraordinary.
Step by step preparation
Pat the wild boar cubes dry with kitchen paper and season generously. In a cast-iron casserole over high heat with a splash of olive oil, sear them in batches without crowding (2-3 min per side) until a deep mahogany crust forms. Remove and set aside: this Maillard reaction is the foundation of the ragù's complex flavor.
Lower heat to medium and in the same fat, sauté the onion and carrot for 10 minutes, stirring, until translucent and beginning to caramelize. Add the sliced garlic and cook 2 minutes more without letting it color.
Return the seared meat to the casserole. Pour in the wine and raise the heat: let it boil vigorously for 3-4 minutes to cook off the alcohol, scraping the bottom with a wooden spoon to release all the caramelized juices.
Add the crushed tomatoes, rosemary, and bay leaves. Season with salt and pepper, reduce heat to the lowest setting, cover, and cook for 70 minutes. The meat should fall apart when pressed with a spoon. If the liquid reduces too much, add a ladleful of hot water.
Using two forks, shred the wild boar pieces directly in the casserole to achieve a rustic, fibrous texture. Remove the rosemary sprigs and bay leaves. Adjust seasoning and keep warm over very low heat while you cook the pasta.
Cook the pappardelle in plenty of well-salted water (10 g salt per liter is the correct ratio) for the time indicated on the package minus 1 minute. Reserve a cup of cooking water. Drain the pasta and add to the casserole with the ragù; toss over medium-high heat for 1 minute, adding cooking water in thin streams until the sauce binds and shines. Serve immediately with grated Parmesan and a drizzle of extra virgin olive oil.