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Wild Boar Tango with Pappardelle

Pappardelle al Cinghiale

About the Dish:

Pappardelle al Cinghiale is a classic Italian pasta dish featuring wide ribbon noodles (pappardelle) served with a flavorful wild boar (cinghiale) ragu sauce. The dish is hearty and rich, with tender pieces of slow-cooked wild boar in a savory tomato-based sauce. The pappardelle pasta provides the perfect base for the ragu sauce, allowing the flavors to meld together and coat each strand of pasta. This dish is a favorite among meat lovers and is often enjoyed during special occasions or as a comforting meal on a chilly evening.

Nutrition Information:

Nutrient Amount
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 80mg
Sodium 550mg
Total Carbohydrates 45g
Dietary Fiber 4g
Sugars 3g
Protein 30g


Ingredient Quantity
Wild boar meat 1 pound
Pappardelle pasta 1 pound
Tomato sauce 1 cup
Onion 1 medium, diced
Carrot 1 medium, diced
Celery 1 stalk, diced
Garlic 3 cloves, minced
Red wine 1/2 cup
Olive oil 2 tablespoons
Salt To taste
Black pepper To taste

Cooking Instructions:

  • Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, as well as the minced garlic. Cook until the vegetables are soft and translucent.
  • Step 2: Add the wild boar meat to the pot and season with salt and black pepper. Cook until the meat is browned on all sides.
  • Step 3: Pour in the red wine and let it simmer until it has reduced by half. This will help to deglaze the pan and enhance the flavor of the sauce.
  • Step 4: Stir in the tomato sauce and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for at least 2 hours, or until the meat is tender and easily shredded.
  • Step 5: While the meat is simmering, bring a large pot of salted water to a boil and cook the pappardelle pasta according to the package instructions until al dente. Drain the pasta and set aside.
  • Step 6: Once the meat is cooked, use two forks to shred it into smaller pieces. Stir the shredded meat into the sauce and let it simmer for an additional 10-15 minutes to allow the flavors to blend together.
  • Step 7: Serve the pappardelle al cinghiale by placing a portion of the cooked pasta onto a plate and topping it with a generous amount of the wild boar ragu sauce. Garnish with grated Parmesan cheese, if desired.

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