All Posts from November, 2017

November recipe: Pappardelle with boar ragù

November 23rd, 2017 | By Michele Pili in Parco San Marco, To know more about | No Comments »

We are getting closer and closer to the end of autumn and the temperature has dropped drastically.

To remedy this cold, we recommend a nice recipe that will warm your hearts and souls.

This recipe originally comes from the Tuscany region where it is rich in game, very much like our own area.

The boar ragù, unlike the traditional Bolognese ragù, has a more decisive and particular taste, and married with the pasta, this sauce will result in an explosion of flavors for the taste buds!

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Ingredients:

  • 205 g egg pappardelle pasta
  • 500 g minced boar
  • 50 g onions
  • 15 g extra virgin olive oil
  • 2 bay leaves
  • 375 g chopped tomatoes/tomato paste
  • 40 g celery
  • 1 clove of garlic
  • Seasoning to taste (salt & pepper)
  • 50 g red wine
  • 50 g carrot
  • 1 sprig of rosemary

Now let’s look at how to prepare the dish!

Trim and dice the carrot with the other vegetables; remove the stringy filamtents from the celery and prepare the onion and garlic,  keeping the garlic whole and to the side.

Pour the oil into a pot with the thick bottom and combine carrots, celery and chopped onion.

Add the garlic as a large pieces (so we can remove it more easily at the end of cooking) and let it stew for a whole ten minutes on a low heat. Add the wild boar, chopped rosemary and bay leaves.

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Gently increase the het and let it brown for another 10 minutes by mixing it with a spatula, so that the meat is cooked evenly. At this point, add the red wine, and only when the alcohol is completely evaporated, add the tomato paste.

Season to taste and let it cook for about 3 and a half hours on a gentle heat.

After 3 and a half hours, remove the lid and allow the sauce to reduce for another 30 minutes. Cook the pappardelle in plenty of boiling water.

In the meantime, move the sauce into a large pot, drain the pasta and pour it into the pan with the ragù, mix together well and serve.

This is one of our small ideas to make your autumn feel more tasty!

 written by Lara Beatrice