Pappardelle Ragù

By Vincenzo's Plate · vincenzosplate.com

4 hrs 30 min

A Tuscan wild boar ragù simmered for hours with wine and tomatoes, tossed with fresh pappardelle pasta.

prepPreheat oven to low heat or prepare a very low simmer station
Wild boar meat, diced	Marinate boar with wine, bay leaves, pepper, oregano, carrot & onion	Heat EVOO, add marinated boar, stir 10 min	Add carrot, celery & onion, cook 15–20 min	Add white wine, simmer until tender & wine evaporates	Stir in passata, celery leaves & salt	Simmer on very low heat 3.5–4 hrs, stirring occasionally	Toss pasta with ragù & serve
1 cup / 240 ml red wine
2-3 bay leaves
Pepper
1 tsp oregano
1 carrot (for marinade)
1 onion (for marinade)
Extra virgin olive oil
1 carrot, roughly chopped
3-4 branches celery, roughly chopped
1 onion, roughly chopped
1 cup / 240 ml white wine
2 bottles / 1.5 L homemade tomato sauce (Passata)
Celery leaves
Salt
1 lb / 450 g fresh pappardelle pasta	Boil water, cook pappardelle 4–5 min, strain
5 L water

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