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
Ingredients:
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.
