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Pappardelle with Wild Boar Ragù
A Tuscan slow-braised ragù of wild boar or beef, deepened with juniper, rosemary and red wine, tossed through wide ribbons of pasta.
Total time
190 min
Prep
20 min
Cook
170 min
Difficulty
hard
Cuisine
Italian
Ingredients
400gpappardelle
700gwild boar or beef shoulder, diced
1large onion, diced
2carrots, diced
2 stalkscelery, diced
4 clovesgarlic
400mlred wine
400gtinned tomatoes
6juniper berries, crushed
2 sprigsrosemary
3 tbspolive oil
Parmesanto serve
Instructions
1
Brown meat in batches.
2
Fry soffritto vegetables until golden.
3
Return meat. Add wine. Reduce half.
4
Add tomatoes, juniper and rosemary.
5
Braise at 155°C for 2.5 hours.
6
Shred meat roughly.
7
Toss with freshly cooked pappardelle.
8
Serve with Parmesan.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
237
Protein
2.2g
Fat
11.1g
Carbs
15.6g
Fiber
4.3g
Sodium
50mg
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