With the advent of game meat playing an ever more central role in home-cooked meals, wild boar is a forerunner game meat in classic Italian dishes. Historically a seasonal deal available only during traditional hunting months, with good quality frozen meats now available year round at your specialty grocer or butcher's shop, this is a great recipe to test out when you're looking to broaden your ingredients list.
Wild boar has a vivid, rich flavor with foresty nuances and wood-like flavors. A lean red meat, boar is ideal anyone in need of a nutritious take on classic beef dishes. Slow cooking or braising brings out the best of this delicacy, and the tomato adds a hint of sweetness otherwise overlooked in other preparations. Pair this with a rough-textured fresh egg pappardelle recipe that eagerly soaks up the boar ragù sauce, and your loved ones will be in for a true Tuscan treat.
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Be sure to serve with a very full-bodied local red wine, and give yourself time to recuperate after your lunch, because you're going to need some time to digest! This classic Italian recipe is a beloved family favorite here in Tuscany, and we're sure this adoration will transfer over seamlessly to our friends across the globe.
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Prepare the fresh egg pappardelle
In medium bowl, blend semola flour with eggs, knead to reach soft, smooth consistency that holds its shape with formed into ball.
Continue kneading dough with palm of your hand on floured working surface. Keep kneading until dough is soft, elastic, and compact. Shape dough into ball, cover with plastic wrap to maintain elasticity. Allow to rest at room temperature for at least 15 minutes.
Prepare the wild boar sauce
Carefully dice meat into small cubes about 1/2cm wide. Peel and finely dice carrot, set aside. Finely dice celery, set aside. Peel and finely mince garlic, set aside.
Coat bottom of medium sauté pan with extra-virgin olive oil, and add carrot, celery, onion, bay leaf and garlic. Allow to cook until softened and nicely golden-brown.
Add boar meat and allow to brown over high heat for a few minutes. Adjust to taste with salt and freshly ground black pepper, cook meat a few minutes longer. Add red wine. Once wine has evaporated, add tinned tomatoes and allow to cook for at least 1 hour, or until meat is softened and tender.
Shape and prepare the egg pappardelle
Remove plastic wrap, and shape dough into rectangle form approximately width of pasta machine you’ll be using. Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking to machine. Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner each times it passes through machine.
Dust both sides well of dough well with semola flour and roll dough lengthwise into small rolls, place onto wooden cutting board. Using sharp knife, cut each roll into large slices about 2-3cm thick. Unroll pappardelle to avoid sticking. Wrap into nest shapes and place onto wooden cutting board or plastic-lined kitchen tray well-dusted with semola.
Cook the pappardelle and finish dish
In large soup pot boil salted water. Add pappardelle and allow to cook for 2-3 minutes.
Drain well, add to pan with boar sauce and blend well to combine flavors. Place one serving into individual dishes, garnish with a drizzle with olive oil. Serve immediately.
30 minutes 8 ingredients 310 kCal