Pappardelle with Wild Boar Ragu (Pappardelle al Ragu Di Cinghiale)

Recipe courtesy Gioco
TOTAL TIME: 47 min
Prep: 30 min
Inactive Prep: 2 min
Cook: 15 min
YIELD: 4 servings
LEVEL: Easy

ingredients

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat the oil in a large saucepan over high heat. Season the meat with salt and pepper and add to the pan. Once the meat is browned, add the onions, carrots, celery, and garlic. Reduce the heat and cook until the moisture is gone. Add the tomato paste and flour. Add the red wine and herbs. Cover and cook for about 2 hours, stirring occasionally. The sauce is done when the meat is fork tender.

Remove the meat from the sauce and set aside. Strain the sauce, blend, and return to the pan. Pull the meat apart and add back to the blended sauce.

Serve over pasta.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.