Gerardo's pappardelle with Tuscan wild boar ragù

Gerardo's pappardelle with Tuscan wild boar ragù


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About this recipe: A rich recipe from beloved Tuscany - wild boar is stewed till soft and falling apart in a rich tomato sauce.


Serves: 4 

  • 4 tablespoons extra virgin olive oil
  • 1 large white onion, chopped
  • 500g wild boar, cut into cubes
  • salt and pepper to taste
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 200ml dry red wine
  • 500g passata
  • 300ml water
  • 450g pappardelle pasta
  • 2 tablespoons grated Parmesan cheese

Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

  1. Heat 2 tablespoons of oil in a frying pan over medium heat. Add onion and boar and stir every so often. Season with salt and pepper.
  2. When meat is turning brown, add carrot and celery. Cook till slightly soft, then add wine and let it evaporate partially.
  3. When meat is completely brown, add the passata.
  4. Add water and cook for 2 hours over medium heat stirring every so often.
  5. Meanwhile, cook the pasta following the directions on the packet; drain and set aside.
  6. Toss the meat sauce with the hot cooked pappardelle, two tablespoons of olive oil and Parmesan cheese. Serve.

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