Pappardelle with Wild Boar Ragu
Pair with Guadagni Zinfandel
- Extra virgin olive oil
- 1 boneless wild boar shoulder (about 2.5 pounds), cut into 1/2-inch pieces
- Kosher salt
- Freshly ground black pepper
- 4 garlic cloves, peeled and smashed
- 2 medium carrots, sliced lengthwise then coarsely chopped
- 2 celery ribs, sliced lengthwise then coarsely chopped
- 2 medium red onions, coarsely chopped
- ½ cup crushed San Marzano tomatoes
- 1/2 cup tomato paste
- 2 teaspoons juniper berries
- 2 cups hearty red wine
- 3 bay leaves
- 2 large sprigs of fresh rosemary
- 1 pound fresh pappardelle pasta
- Freshly grated Parmesan for serving
- Heat a large, heavy-bottomed pot or dutch oven over medium high heat and coat the bottom with a generous amount of olive oil, about 3 tablespoons. Season the meat liberally with salt and freshly ground black pepper add to the hot pan in batches, being careful not to over-crowd the pan. Let the boar brown and caramelize thoroughly before removing from the pot to set aside.
- Drain the remaining olive oil from the pot and return it to a burner set over medium-high heat. Add a tablespoon of fresh olive oil, the garlic, chopped carrots, celery, onion and a pinch of salt and pepper to the pan and sauté until nicely browned, about 5-7 minutes.
- Return the browned boar to the pot with the vegetable mixture and add the crushed tomatoes, tomato paste, and juniper berries. Stir to combine and allow to cook for 2 to 3 minutes.
- Add the wine, stir, and increase temperature to high. Bring to a boil then reduce to a simmer and allow the wine reduce by about half.
- Once reduced, add enough water to the pan so it covers the meat mixture by about one inch. Add the bay leaves and rosemary sprigs and season with a generous pinch of salt. Return the mixture to a boil over high heat and then reduce to low and simmer, covered, for 3 hours, adding water as necessary as the liquid reduces.
- With about 30 minutes of cooking time remaining, remove the lid and allow the sauce to thicken and reduce while it simmers.
- Bring a large pot of salted water to a boil and add your pappardelle, cooking until just a dente. Drain the pasta, reserving about ½ cup of the pasta cooking liquid. Add pasta to ragu, toss, and allow to cook together over low to medium heat for about 3-4 minutes, adding reserved pasta water to thin the sauce if necessary.
- Divide pasta mixture into bowls, top with fresh Parmesan, and serve.