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!
- 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
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.
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