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    Home » Recipes » Pasta Recipes

    Wild Boar Ragu with Pappardelle

    Published: Oct 20, 2015 · Modified: Jun 18, 2022 by Chef Dennis Littley

    185 shares
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    4.34 from 3 votes
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    pinterest image for wild boar ragu

    My latest culinary adventure is a Wild Boar Ragu!

    Whether you’re lucky enough to find wild boar in your market or you simply use local pork, this sauce is easy to make and takes your pasta dishes to a whole new level! Wild boar ragu is a fancy name for an Italian meat sauce which you’ll also hear called a Bolognese.

    Most purists will argue over the validity of the bolognese while others will suggest the difference is a bolognese has a higher concentration of meat and usually two types of meat. But no matter what you call it, you’ll definitely call it delicious!

    side view of pot of Wild Boar Ragu
    I can’t stress enough that recipes should be used as guides on your culinary adventures and should be adjusted to your taste-buds and what’s available in your area. Have fun and be creative, cooking should be a stress-free activity and a time to enjoy with your friends and family.

    Wild Boar Ragu on Pappardelle pasta with shaved cheese slices on a white plate

    I used part of a wild boar shoulder I had slow cooked for this recipe, but you can start from scratch making this dish on the stove top or in your slow cooker. The meat should be in chunks that pull apart easily, the sauce hearty and rich in flavor. This is what makes this type of sauce perfect for pasta like a pappardelle or another wide long noodle. Of course, you can serve this with any pasta and it will still be delicious!

    My recipe for Slow Cooker Wild Boar to help with the preparation of the Ragu is below.

    If you enjoyed this recipe you may also like these:

    •  Slow Cooker Wild Boar
    • Peppered Pork Loin with a Sweet Chili Pecan Fruit Sauce
    • Pan Seared Pork Tenderloin
    • Roasted Rack of Pork

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    Wild Boar Ragu, Pappardelle
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    4.34 from 3 votes

    Wild Boar Ragu with Pappardelle

    Wild boar ragu may be a fancy name for an Italian meat sauce, but no matter what you call it it’s a delicious way to enjoy a restaurant-style dish at home!
    Prep Time15 mins
    Cook Time2 hrs 30 mins
    Total Time2 hrs 45 mins
    Course: Entree
    Cuisine: Italian
    Servings: 6
    Calories: 924kcal
    Author: Chef Dennis Littley

    Ingredients

    • 16 ounces slow cooked chunks of wild boar shoulder or pork
    • 4 cloves garlic peeled and chopped
    • 2 cups red wine
    • 2 tablespoons olive oil as needed
    • 1 small carrot peeled diced
    • 2 stalks celery diced
    • 1 small onion diced
    • 3 cups crushed tomatoes
    • 1 cup vegetable stock or chicken stock
    • 2 tablespoons chopped basil
    • 2 pound pappardelle dry or fresh
    • 2 tablespoons Romano cheese for serving
    • sea salt and pepper to taste
    US Customary – Metric
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    Instructions

    • In a large skillet add olive oil, diced onion, carrots, celery and garlic . Saute for 3-5 minutes until vegetables are slightly softened
    • Add red wine, tomatoes and stock , stirring well. Cook over medium high heat until it begins to lightly boil then reduce heat to low and simmer for 1 hour.
    • After one hour has passed sauce should be reduced slightly. Add slow cooked wild boar chunks to hot sauce and allow to continue to cook for at least one additional hour, using a whisk to break up the pork as it cooks. Pork should be very small pieces
    • If sauce is too thick add additional stock or water, but don’t water down the sauce it should be stew like.
    • Cook pappardelle or pasta of your choice per instructions on box. Mix pasta with a little sauce, then top with additional sauce and Romano cheese and serve.

    Nutrition

    Calories: 924kcal | Carbohydrates: 122g | Protein: 43g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 196mg | Sodium: 445mg | Potassium: 1173mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1925IU | Vitamin C: 13.9mg | Calcium: 146mg | Iron: 6mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Jeffery Gainer

      May 27, 2020 at 6:20 pm

      5 stars
      After a decidedly delicious dinner of slow cooker braised wild boar, there was about 9 ounces of meat left. The obvious choice for the leftovers was this complex, dense and substantial ragu! I served it with egg pappardelle and a mix of Parmigiano-Reggiano and Romano cheeses. I have two cups of sauce in the freezer for another time.

      Reply
    2. Heather

      October 22, 2018 at 9:11 am

      Morning! How would you recommend prepping and slow cooking (obviously – in a slow cooker) the boar? In a slow cooker with wine or broth?

      Reply
      • Chef Dennis Littley

        October 22, 2018 at 1:12 pm

        hi Heather

        here is the link to my recipe for slow cooker wild boar https://www.askchefdennis.com/slow-cooker-wild-boar-and-pulled-pork-sliders/

        Reply
    3. Susan Gazeley

      December 28, 2016 at 11:58 am

      Being English, albeit living in France , we are often given wild boar, which are hunted here. Your recipe sounds great ans I will be trying it on New Years Eve. However it will be served with roasted potatios, english style and lots of vegetables. Happy New Year !

      Reply
      • Chef Dennis Littley

        December 28, 2016 at 2:33 pm

        Your version sounds delicious! Hope you enjoy the wild boar and Happy New Year!

        Reply
    4. Mary Frances

      October 22, 2015 at 10:28 am

      I agree with you Dennis, cooking should be a stress free activity. Thanks for reminding me that 🙂

      Reply
      • Chef Dennis Littley

        October 22, 2015 at 12:00 pm

        you are very welcome Mary Frances and thank you for your continued support!

        Reply
    5. Maggie Unzueta

      October 20, 2015 at 12:00 pm

      5 stars
      I had to come over and check out this recipe. I have some boar in the freezer, and I was wondering what to make next with it. Pappardelle… yum. Thanks for the inspiration. 🙂

      Reply
      • Chef Dennis Littley

        October 22, 2015 at 12:02 pm

        Hi Maggie! I do love pasta served with a hearty meat sauce. I hope you get to try the recipe!

        Reply

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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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