Wild Boar Ragù With Pappardelle Pasta Recipe

Name: Wild Boar Ragù With Pappardelle Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds wild boar or pork shoulder; 1/2 teaspoon salt; 1/2 teaspoon coarsely ground black pepper; 2 tablespoons olive oil; 1/2 pound pancetta, diced; 3 garlic cloves, minced; 1 onion, diced; 2 celery stalks, diced; 1 carrot, diced; 2 bay leaves; 2 tablespoons fresh rosemary leaves; 1 cup dried porcini mushrooms; 1 tablespoon tomato paste; 2 cups Chianti; 4 cups seeded and chopped tomato; 4 cups chicken broth or beef broth; Hot cooked pappardelle pasta; Freshly grated Parmesan cheese

Servings: persons

3 pounds wild boar or pork shoulder
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons olive oil
1/2 pound pancetta, diced
3 garlic cloves, minced
1 onion, diced
2 celery stalks, diced
1 carrot, diced
2 bay leaves
2 tablespoons fresh rosemary leaves
1 cup dried porcini mushrooms
1 tablespoon tomato paste
2 cups Chianti
4 cups seeded and chopped tomato
4 cups chicken broth or beef broth
Hot cooked pappardelle pasta
Freshly grated Parmesan cheese

1
Trim meat, and cut into 1-inch cubes. Sprinkle with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add trimmed meat, and cook 5 minutes or until browned on all sides.
2
Add pancetta, and cook 5 minutes or until golden brown. Reduce heat to medium-low, and add garlic and next 5 ingredients. Cook 5 to 7 minutes or until vegetables are tender. Stir in mushrooms and tomato paste. Cook 5 minutes, stirring occasionally and allowing mixture to caramelize on the bottom of the pot.
3
Add wine, stirring to loosen browned bits from bottom of pot. Cook over medium-high heat 7 minutes or until wine is almost evaporated.
4
Stir in chopped tomato and broth. Bring mixture to a simmer over medium-low heat. Simmer 2 to 3 hours or until meat is tender; remove bay leaf. Skim excess oil from top of ragu. Press down on ragu with a potato masher or spatula to break up large pieces. Serve over hot cooked pappardelle; sprinkle with fresh Parmesan cheese.

1493

kcal

Calories

Fat

Carbs

176

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 pounds wild boar or pork shoulder, 1/2 teaspoon salt, 1/2 teaspoon coarsely ground black pepper, 2 tablespoons olive oil, and more.

Yes, Wild Boar Ragù With Pappardelle Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Boar Ragù With Pappardelle Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions