Description
A recipe from the Tuscany region in Maremma, a coastal area in west central Italy.
Ingredients
Scale
- 1 lb. wild boar meat (cut into 2 ½ inch cubes)
- 1 ½ cups of good red wine (Barolo)
- ½ onion chopped
- 1 tbsp. juniper berries
- ½ tsp. black peppercorns
- 2 bay leaves
- 1 fresh rosemary sprig
- 3 tbsp. extra-virgin olive oil
- 3 tbsp. all-purpose white flour
- 10 oz. plum tomatoes, peeled and chopped
Instructions
- To prepare the ragu, place meat in a deep glass bowl. Add the wine, onion, juniper berries, peppercorns, bay leaves, and rosemary.
- Cover and place in the refrigerator for 12 hours.
- Strain the meat mixture and reserve the marinade.
- Dry the meat well with absorbent paper towels. In a medium-size, shallow saucepan over moderate heat, warm the olive oil.
- Add the meat and brown on all sides, about 10 minutes.
- Sprinkle the meat with the flour and stir well.
- Add the tomatoes and marinade and stir well, scraping any brown bits on the pan bottom.
- Bring to a boil over high heat.
- Reduce the heat to very low, cover and simmer gently until almost all the liquid has been absorbed, about 2 hours.
- Remove the meat from the pan with a slotted spoon and chop coarsely.
- Return the chopped meat to the pan, stir well, season with salt and simmer to blend.
- Place the ragu in a large serving bowl. In a large 6-to 12-quart pot (do not use the strainer of a pasta pot), bring at least 6 quarts of water to a rapid boil.
- Add a large handful of salt to the boiling water.
- Add the pappardelle pasta to the boiling water and time for exactly 2 minutes! Do NOT strain the pasta.
- Use the tongs to remove the dripping pasta from the boiling water one scoop at a time and place in the serving bowl on top of the ragu.
PASTA
10 oz. bag of pappardelle from Handmade Pasta by Yvonne - Gently toss the pasta with the ragu after each additional tong full of pasta. If necessary, add a tbsp. of the hot reserved pasta water to loosen the mixture.
- Serve immediately.
Serves 3 to 4