Pappardelle al Cinghiale - Italian Recipe

Pappardelle al Cinghiale

🌍 Italian, Tuscany Difficulty: ●●●○○

A Tuscan hunter's ragù of wild boar braised in red wine until the meat shreds with a fork. Marinate the boar overnight in wine, juniper, and bay to temper the gaminess. The broad pappardelle ribbons are the only shape sturdy enough for this.

Ingredients

• 400g pappardelle
• 600g wild boar shoulder, cubed
• 1 bottle red wine
• 1 onion, 2 carrots, 2 celery stalks
• 400g canned tomatoes
• Juniper berries, bay, rosemary

Method

1. Marinating — Marinate boar overnight in wine with vegetables and aromatics.
2. Removing — Remove boar; sauté soffritto, brown meat.
3. Step 3 — Return marinade; add tomatoes. Braise 2 hours.
4. Shredding — Shred meat; toss with pasta.

Tags: pappardelle, wild boar shoulder, bottle red wine, onion, canned tomatoes · Source: Brittani's Almanac