Recipes Nugget Markets Signature Recipes
Wild Boar Ragu with Pappardelle
- Prep time
- 1 hour, plus 8–12 hours marinating PT1H
- Cook time
- 3½–4 hours PT3½–4H
- Yield
- 4 servings
- Difficulty
Expand your dinner horizons with this elegant pasta dish featuring tender wild boar marinated in red wine and rosemary.
Ingredients
- 2 pounds wild boar shoulder, cut into 2-inch chunks
- 2 sprigs rosemary
- 1 teaspoon black peppercorns
- 4 cloves garlic, crushed
- 3 cups red wine
- 2 tablespoons vegetable oil
- 2 carrots, small-diced
- 2 stalks celery, small-diced
- 2 small yellow onions, small-diced
- 12 ounces San Marzano tomatoes, crushed
- 1 pint chicken bone broth, divided
- 4 ounces dry pappardelle pasta
- Cracked black pepper, to taste
- Grated Parmesan cheese, for garnish
- Minced chives, for garnish
Preparation
The night before making the ragu, place the boar meat in a bowl with the rosemary, peppercorns, garlic, and wine. Cover and refrigerate overnight.
Remove the meat from the marinade, then strain the wine and reserve, discarding any solids.
Heat the oil in a Dutch oven over medium-high heat until shimmering, then add the carrots, celery, and onion. Sauté until softened, 3–5 minutes.
Add the meat and cook for 10–15 minutes to brown all sides. Add the reserved wine and cook, stirring frequently, until the mixture is dry, 10–15 minutes. Add the tomatoes and half the bone broth, then cover and simmer for 1 hour.
Add remaining broth and continue to simmer, stirring occasionally, for 2–2½ hours, or until the meat falls apart. Remove from heat and stir using a wooden spoon, until the mixture is homogenous.
When the meat is almost done, cook pappardelle according to package instructions.
Serve wild boar ragu over cooked pappardelle with cracked back pepper to taste, freshly grated Parmesan cheese, and minced chives.