italianutama· 6 servings
Pappardelle Saus Daging Babi Hutan
Pappardelle with Wild Boar Ragù
Ingredients
- 1.5 kg wild boar shoulder, cut into 3 cm cubes
- 400 g pappardelle pasta (preferably fresh)
- 200 g pancetta, finely diced
- 2 medium onions (300 g), finely chopped
- 2 carrots (150 g), finely diced
- 2 celery stalks (100 g), finely diced
- 4 garlic cloves, minced
- 500 ml dry red wine (Chianti or Sangiovese)
- 800 g canned San Marzano tomatoes, crushed by hand
- 500 ml beef or game stock, hot
- 3 sprigs fresh rosemary
- 4 sage leaves
- 2 bay leaves
- 60 ml extra virgin olive oil
- Salt and freshly ground black pepper
Instructions
- 1Marinate boar cubes in red wine with rosemary, sage, bay leaves, and garlic for 12 hours refrigerated; drain, reserving marinade, and pat meat dry.
- 2In a heavy casserole, render pancetta in olive oil over medium heat until golden; add onion, carrot, celery and sauté 10 minutes until softened.
- 3Increase heat, add boar in batches and brown deeply on all sides, about 8 minutes per batch; do not crowd the pot.
- 4Deglaze with reserved marinade, scraping up fond, and reduce by half, 5 minutes.
- 5Add crushed tomatoes and hot stock; bring to gentle simmer, then cover and cook 2.5-3 hours until meat is fork-tender and sauce has thickened.
- 6Remove herb sprigs; shred meat with two forks directly in pot, adjust seasoning with salt and pepper.
- 7Cook pappardelle in abundant salted boiling water until al dente (3-4 minutes fresh, 7-9 minutes dried); reserve 200 ml pasta water.
- 8Transfer pasta directly to ragù with reserved water; toss vigorously over high heat 1 minute to emulsify sauce.
- 9Rest 2 minutes off heat; serve immediately in warm bowls, finished with a drizzle of raw extra virgin olive oil.
Source: llm-generated