We are now home for a few days from our vacation in Tuscany. Truly a paradise for the Burgundian. What a culinary delight!
Much of what you eat and drink there is locally produced. If you book an agriturismo, chances are you will consume vegetables and wine from the nearby fields.
As befits a true Burgundian, we have pampered ourselves with antipasti, the many types of pasta and the necessary wines. We’ve taken good care of ourselves.
One of those pasta dishes is Pappardelle al ragù di cinghiale. Cinghiale is wild boar, so basically wild boar pasta. A classic Tuscan dish that made us very happy. We had to make this at home too.
Now we can imagine that you don’t just have wild boar on hand. You could also replace it with pork. And the pappardelle with tagliatelle. Check out the recipe below.
Pappardelle al ragù di cinghiale (wild boar pasta)
- 500 gr wild boar neck
- 1 onion chopped
- 1 carrot cut into cubes
- 1 celery cut into cubes
- 2 cloves garlic crushed
- 150 ml red wine
- 400 gr tomato cut into cubes
- 150 ml beef stock
- 4 sprigs of thyme
- 6 juniper berries
- 400 g pappardelle
- parmesan cheese grated
- olive oil
- Heat a tablespoon of olive oil in a frying pan and fry the onion and garlic. Add the carrot and celery and cook for 8 minutes until softened.
- Add the vegetables to the meat and pour in the red wine. Bring to a boil and cook for about 6 minutes, until the wine has reduced by half.
- Add the diced tomatoes, thyme, beef stock and juniper berries. Bring to a boil, put the lid on the pan and let it simmer on low heat for 1.5 hours.
- Remove the lid from the pan and let it simmer for another 1.5 hours on low heat. The idea is that the meat falls apart and the sauce thickens. Pull the meat apart with a fork and Heat a tablespoon of olive oil in a frying pan and fry the onion and garlic. Add the carrot and celery and cook for 8 minutes until softened.
- Remove the vegetables from the pan and transfer to a plate.
- Add a tablespoon of oil in the pan and fry the meat over a medium heat for about 6 remove the thyme and berries. Add salt and pepper to taste.
- Cook the pappardelle according to the package. Drain and keep the pasta water.
- Add the pappardelle to the sauce and mix. Add some of the pasta water if desired.
- Transfer the pasta to a plate and sprinkle a little Parmesan cheese.