Pappardelle al Ragu’ di Cinghiale is a traditional Italian dish consisting of wide, flat pasta ribbons (pappardelle) served with a hearty sauce made from wild boar (cinghiale) meat. The sauce is typically made by slow-cooking the meat with tomatoes, onions, garlic, herbs, and spices until it becomes rich and flavorful. The dish is often served with grated Parmesan cheese on top. It is a hearty, comforting dish that is perfect for cold weather.
- 1 lb fresh pappardelle pasta
- 2 lbs wild boar shoulder, cut into 1-inch cubes
- 3 tbsp olive oil
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 2 cups crushed tomatoes
- 2 cups chicken or beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- In a large pot of boiling salted water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
- Heat the olive oil over medium-high heat in a large Dutch oven or heavy pot. Add the wild boar and cook, stirring occasionally, until browned on all sides, about 8-10 minutes.
- Remove the boar from the pot and set it aside.
- Add the onions and garlic to the pot and cook until softened, about 5 minutes.
- Pour in the red wine, and scrape the bottom of the pot to loosen any browned bits.
- Add the tomatoes, broth, thyme, and rosemary, and bring to a simmer.
- Return the boar to the pot and stir to combine.
- Reduce the heat to low and let the sauce simmer, uncovered, for about 2-3 hours or until the boar is very tender and the sauce is thickened.
- Season with salt and pepper to taste.
- To serve, spoon the ragu over the cooked pappardelle pasta and garnish with grated Parmesan cheese.
Note: Wild boar can be a bit harder to find; you can use pork shoulder instead and adjust the cooking time accordingly.
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