Pappardelle al Cinghiale (with wild boar ragout)
Pappardelle al Cinghiale is a distinctive Tuscan pasta dish that serves wide tagliatelle with a spicy, aromatic wild boar ragout. The sauce gets its power from long braising times, red wine and Mediterranean herbs. Hearty, creamy and full of authentic aromas, this dish brings the essence of Tuscany to the plate - best in combination with a noble red wine such as Brunello di Montalcino.
Cooking utensils
- 1 Großer Schmortopf
- 1 Pasta-Topf
- 1 Sieb
- 1 Holzlöffel
- 1 Messer & Schneidebrett
Ingredients
For the ragout:
- 300 g Boar Shoulder diced
- 1 Onion
- 1 Carrot
- 1 Celery stalk
- 2 Garlic
- 400 g chopped tomatoes
- 150 Ml strong red wine
- 2 tbsp olive oil
- 1 sprig of rosemary
- 2 Leaves bay leaf
- Salt Pepper
- Pinch of allspice
For the pasta:
- 180 g Pappardelle fresh or dried, tagliatelle
- Salt
- Fresh pepper
For the finish:
- Parmesan coarsely planed
- Fresh parsley
Preparation
Preparation:
- Finely dice the vegetables, pat the meat dry.
Braising the ragout:
- Heat the olive oil in a saucepan, sauté the vegetables and garlic.
- Add the meat and fry vigorously.
- Pour in the tomatoes and red wine, add the herbs, season with salt, pepper and allspice.
- Braise the ragout covered for 90 minutes over a low heat.
Cooking & serving pasta:
- Cook pappardelle in salted water until al dente, drain.
- Mix the pasta with the ragout, arrange on plates.
- Garnish with Parmesan, pepper and parsley.
Recommended side dishes:
- Tuscan bread salad (panzanella)
- Fried porcini mushrooms
- Antipasti with artichokes
Nutritional values per portion
Calories: 690kcalCarbohydrates: 61gProtein: 28gFat: 32g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat