Lazian Wild Boar Ragu (pappardelle Con Ragu Di Cinghiale)

Lazian Wild Boar Ragu, also known as Pappardelle con Ragu di Cinghiale, is a classic dish from the Lazian or Roman cuisine. This rich and flavorful ragu is made with wild boar meat and served over wide, flat pasta, such as pappardelle.

Dietary Restrictions None Main Course Lazian or Roman Italian Cuisine Pasta Ragu Wild Boar
Lazian Wild Boar Ragu (pappardelle Con Ragu Di Cinghiale)

Ingredients

  • 1 pound wild boar meat, diced
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1 cup red wine
  • 1 can (14 oz) crushed tomatoes
  • 2 cups beef or vegetable broth
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 pound pappardelle pasta
  • Grated Parmesan cheese for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced wild boar meat and brown on all sides. Remove the meat from the pot and set aside.
  2. In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are soft, about 8-10 minutes. Add the minced garlic and cook for an additional 2 minutes.
  3. Pour in the red wine and let it simmer for a few minutes to reduce slightly. Add the crushed tomatoes, beef or vegetable broth, bay leaves, and the browned wild boar meat back into the pot. Season with salt and pepper.
  4. Bring the ragu to a simmer, then reduce the heat to low and let it cook, partially covered, for 2-3 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
  5. Cook the pappardelle pasta according to the package instructions. Drain the pasta and toss with a little olive oil to prevent sticking.
  6. To serve, place a portion of the cooked pappardelle on each plate, top with the wild boar ragu, and sprinkle with grated Parmesan cheese.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
35g
Carbohydrates
30g
Fat
20g

Supplies

Large pot Cooking spoon Knife Cutting board

Tools

Pasta pot Colander

Serving suggestions

Serving suggestions: Serve the wild boar ragu over pappardelle pasta with a side of crusty bread and a simple green salad.

Tips & tricks

Tips: For the best flavor, allow the ragu to simmer for a longer time to develop deep, rich flavors.

Cost

$25