October 24, 2014
Wild Boar Ragu Pappardelle (serves 4)
Pop on your apron and enjoy cooking up one of our tasty NEW Autumn dishes in your own kitchen!
350g Pasta of choice – we recommend Pappardelle!
Olive oil, for frying
1 Onion, peeled and finely chopped
2 Carrots, peeled and diced
2 Celery sticks, diced
2 Garlic cloves, peeled and finely sliced
Plain flour, for coating the meat
Salt & freshly ground black pepper
800g Wild boar neck or shoulder, chopped into 1” cubes or minced
1 Bay leaf
350ml Red wine
2 tbsp Tomato puree
Grana Padano or Pecorino cheese (optional)
1. Pop the oven on to preheat at 160⁰C.
2. Heat the oil in an ovenproof, heavy-based pan or casserole over a low-medium heat. Chuck in the onion, carrots, celery, garlic and bay leaf.
3. Give the flour a nice seasoning of salt and pepper and coat the wild boar with the flour mix. Add a generous drop of olive oil to a fresh pan and fry the wild boar until the meat is golden brown.
4. When the vegetables have softened, add the pancetta and bay leaf then cook for approx five minutes.
5. Add the meat to the vegetables and then pour in the red wine, leaving to cook over a medium heat for about 3 minutes.
6. Add the tomato purée and stir.
7. Add about 250ml water and bring to a simmer.
8. Put the lid on the pan and place in the preheated oven for 1½ hours until it is rich and delicious.
9. When you are ready to eat, cook the pasta in plenty of hot water, drain and serve with the ragu as you like it – mix it in, dollop it on top or go completely freestyle!
10. Lovely served with grated Grana Padano or Pecorino cheese.