Pappardelle Al Cinghiale Recipes

SUNDAY PASTA ® RECIPE: PAPPARDELLE AL SUGO DI CINGHIALE (WILD BOAR)

Sunday Pasta ® Recipe: Pappardelle al Sugo di Cinghiale (Wild Boar) image

Provided by Ed Garrubbo

Time 2h30m

Number Of Ingredients 15

Ingredients

1 pound pappardelle (or other wide ribbon pasta)
1 1/2 cups red wine
1 1/2 cups red wine vinegar
3 cloves garlic
3 sprigs rosemary
Salt and pepper
1 pound wild boar (shoulder or loin)
1 onion
1 stalk celery
2 cloves garlic
1/2 cup olive oil
6 ounces pancetta
1 cup red wine
1 1/2 pounds tomatoes (or 1 28 +oz.can peeled tomatoes)
6 ounces tomato paste

Steps:

For the Marinade: Place the boar into a bowl large enough to hold it, plus 3 cups liquid. Add the red wine and red wine vinegar, the garlic (chopped or crushed), the rosemary and some salt and pepper. Cover and refrigerate for at least 12 hours.
For the Sauce:
If using fresh tomatoes, blanche them in boiling water, and then immediately place in cold water. Remove the skins and seeds. Place them in a blender or food mill until puree.
Remove the boar from the marinade and cut into small pieces. In a large skillet, heat 2 tablespoons of olive oil and add the boar. Cook it over a medium heat for a few minutes until it renders liquid. Remove from heat and place the boar in a colander so that the liquid drips away.
Dice the onion, celery and garlic and pancetta into small pieces. In a large pot, saute the onion and celery in olive oil until translucent, then add the garlic and the pancetta and cook until lightly golden. Add the boar and stir for a minute or two, and then add the red wine. After a couple of minutes, add the tomato puree, tomato paste, and salt and pepper to taste. Reduce the heat to low and cook for 2 hours, stirring regularly, until thickened. (If too thick, add a bit of water or beef broth.)
Cook the pappardelle until al dente, drain it and add it to the boar sauce. Heat for a couple of minutes and serve immediately, sprinkled with Parmigiano.

PAPPARDELLE WITH WILD BOAR RAGU (PAPPARDELLE AL RAGU DI CINGHIALE)

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

Provided by Food Network

Categories main-dish

Time 47m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 ounces extra-virgin olive oil
1 pound cubed wild boar, may substitute pork shoulder, if desired
1 teaspoon fine salt
1 teaspoon freshly ground black pepper
4 ounces diced onions
2 ounces diced carrots
2 ounces diced celery
1 ounce minced garlic
4 ounces tomato paste
1 ounce all-purpose flour
1 quart red wine
1 bay leaf
1 sprig rosemary
1 sprig thyme
1 sprig sage
4 to 6-ounce portions fresh or dry pasta, cooked al dente

Steps:

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.

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