Pappardelle al Ragù
Slow-braised Tuscan wild boar ragù with fresh egg pasta
“Hand-cut pappardelle tossed in a rich, deeply flavored wild boar ragù that has been braised for hours with San Marzano tomatoes, red wine, and aromatic vegetables.”
Ingredients
- Wild boar shoulder, diced500g
- San Marzano tomatoes, crushed400g
- Chianti Classico250ml
- Onion, finely diced1
- Celery, finely diced2 stalks
- Carrots, finely diced2
- Garlic, minced4 cloves
- Fresh pappardelle (or 00 flour + eggs)400g
- Pecorino Romano, fresh thymeTo finish
Method
- 1
Season boar shoulder generously and sear in batches in a heavy Dutch oven until deeply browned on all sides. Set aside.
Pro tip: Don't crowd the pan — sear in small batches for maximum Maillard reaction.
- 2
In the same pot, sweat the soffritto (onion, celery, carrot) over medium-low heat for 10 minutes until completely soft.
- 3
Add garlic and cook 1 minute. Deglaze with Chianti, scraping all the fond. Reduce by half.
- 4
Return meat to pot, add crushed tomatoes and enough water to barely cover. Bring to a gentle simmer.
- 5
Cover and braise in a 160°C oven for 2.5–3 hours, stirring occasionally, until meat falls apart when pressed with a fork.
- 6
Shred the meat with two forks. Toss with cooked pappardelle, a ladleful of pasta water, and finish with Pecorino and fresh thyme.
Pro tip: Reserve pasta water before draining — the starchy water creates a silky sauce that clings to the noodles.
Plating Tips
Twirl the pasta into a nest using tongs and a ladle for height
Grate Pecorino tableside for theatre and freshness
A sprig of fresh thyme on top adds a rustic elegance
Use a wide, shallow bowl to showcase the generous sauce
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