Pappardelle with Wild Boar Ragu

Category, DifficultyBeginner
Yields1 Serving
Prep Time3 minsCook Time3 minsTotal Time6 mins

Pappardelle with Wild Boar Ragu is a traditional dish from Tuscany. This rich and hearty wild boar ragu is made by our chefs following the original recipe from Tuscany. In our kitchen, our Chefs marinate in red wine and vegetables the Wild Boar meat for 24 hours. It is then minced, braised and slowly cooked with Passata Tomato sauce and seasoning for hours so that the meat remains tender, tasty and full of flavour. Complete the dish with grated parmesan cheese

INGREDIENTS

250 g La Tua Pasta Fresh Pappardelle
270 g Wild Boar Ragu
30 g Parmigiano Reggiano

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BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE

By clicking the below button you will add to the basket:

  • 1 x 250g Fresh Pappardelle
  • 1 x 270g Artisan Wild Boar Ragu
  • 1 x 30g Parmigiano Reggiano

You will also be able to remove the ingredients you might already have at home!

Buy now our ingredients

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METHOD

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Pappardelle

3

Cook for 3 – 4 minutes depending on preference

4

Gently heat the wild boar ragu in a frying pan without burning and transfer the Pappardelle using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the Pappardelle with the tomato sauce, plate and garnish with Parmesan

6

Buon Appetito!

Ingredients

 250 g La Tua Pasta Fresh Pappardelle
 270 g Wild Boar Ragu
 30 g Parmigiano Reggiano

Directions

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Pappardelle

3

Cook for 3 – 4 minutes depending on preference

4

Gently heat the wild boar ragu in a frying pan without burning and transfer the Pappardelle using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the Pappardelle with the tomato sauce, plate and garnish with Parmesan

6

Buon Appetito!

Pappardelle with Wild Boar Ragu

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