Chestnut Pappardelle with Wild Boar Ragu
Enjoy chestnut pappardelle with rich wild boar ragu, slow-simmered with red wine, herbs, and tomatoes. A hearty Italian pasta perfect with bold red wine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.picachef.com.
Cooking tools:
- Rolling pin
- Chef's knife
- Cutting board
- Kitchen scale
- Mixing bowl
- Fork
- Plastic wrap
- Pot
- Stockpot
- Wooden spoon
- Measuring cup
- Measuring spoon
- Colander
- Grater
- Stove
- Plate
Ingredients
- 200g chestnut flour
- 200g 00 flour (or all-purpose flour)
- 4 large eggs
- 1 tbsp olive oil
- 1/2 tsp salt
- 500g wild boar shoulder, cut into small chunks
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, minced
- 150ml red wine (it would
- 400g canned San Marzano tomatoes, crushed
- 2 tbsp tomato paste
- 250ml beef or game stock
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- 1/2 tsp crushed red pepper flakes (optional)
- 3 tbsp olive oil
- Parmigiano Reggiano
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