Egg Pappardelle with Wild Boar and Olive Ragu - San Remo

Name: Egg Pappardelle with Wild Boar and Olive Ragu - San Remo
Total time: 45 min
Ingredients: San Remo Traditional Egg Pappardelle No 76; 50ml olive oil; 300g wild boar shoulder, cut into 2 cm cubes (pork shoulder can be substituted if wild boar is unavailable); 2 onions, diced; 2 carrots, diced; 3 celery sticks diced; Sea salt; 4 bay leaves; 4 sprigs of thyme; 3 garlic cloves, diced; 20g tomato paste; 100ml red wine; 200g tinned crushed tomatoes; Pepper; 100g pitted black olives; 1 lemon, zest

sanremo.com.au

- It is best to cook the boar ragu the day before you want to eat it, and then just reheat starting at step 4.

View full recipe on sanremo.com.au

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 sanremo.com.au.

Share this recipe:

Ingredients

San Remo Traditional Egg Pappardelle No 76
50ml olive oil
300g wild boar shoulder, cut into 2 cm cubes (pork shoulder can be substituted if wild boar is unavailable)
2 onions, diced
2 carrots, diced
3 celery sticks diced
Sea salt
4 bay leaves
4 sprigs of thyme
3 garlic cloves, diced
20g tomato paste
100ml red wine
200g tinned crushed tomatoes
Pepper
100g pitted black olives
1 lemon, zest