If you love wild game and Italian food, then this wild boar ragu pasta recipe is right for you. Protein, carbs, and fat all in one. This is a filling entree that will have you coming back for more. With the wild boar population growing out of control in many regions, now is the time to fill up on wild boar meat.
Tuscan Wild Boar Ragu With Pappardelle Pasta Ribbons
Tuscan wild boar ragu with pasta is a popular dish from the Italian region of Tuscany. We have added the ingredients and instructions below.
- 500 grams wild boar (you can swap to pork loin if you can’t find wild boar).
- 400 grams pappardelle pasta.
- 1 halved and peeled onion.
- 1 carrot (must be cut into large pieces).
- 2 to 3 bay leaves.
- 2 teaspoon juniper berries.
- 1 sprig rosemary.
- 2 cloves of garlic.
- Ground black pepper.
- 1 liter red wine.
Making the Sauce
- 500 grams tomato paste.
- 1 finely chopped onion.
- 1 finely chopped carrot.
- 2 bay leaves.
- 1 finely chopped celery stalk.
- 4 tablespoons olive oil.
- 2 peeled garlic cloves.
- 1 glass red wine.
- Salt and black pepper for seasoning.
Instructions for Preparing the Boar
To make the dish, follow the below instructions:
- Take the wild boar meat and clean it well. After that, cut it into chunks and place in a large bowl. Add onion, carrot, celery, cloves of garlic, juniper berries, bay leaves, black pepper, and rosemary.
- Pour red wine and mix all the ingredients.
- Cover the container with a lid and place in the refrigerator for 12 to 24 hours.
- Then drain the meat and keep it in another bowl.
As this is a heavier meal, don’t forget that your gut may struggle to break down all of the components. Renew Life, DaVinci Labs, and Barlean’s Organic Oils are great sources of fiber and gut-supportive ingredients that may help with bloating, gas, and bathroom regularity. Powdered fibers are ideal for mixing in with drinks, or you can add them to your sauce if labeled for cooking.
Instruction for Making the Ragu
- Take a frying pan and heat olive oil. Fry carrot, garlic, onion, celery, and add the bay leaves
- Add the meat chunks. Fry it until brown on both sides.
- Add red wine wait until the alcohol evaporates.
- Cook for 10 minutes on a low flame.
- Add tomato paste, pepper, and salt to it. Cook for 2 hours on reduced heat. Stir occasionally. Add beef stock if the sauce is too thick dry.
- In another bowl, cool the pasta.
- When your ragu is ready, take a bowl and mix the ragu with pasta. You have to do it carefully so that pasta ribbons don’t break.
Your flavorful and filling dish is now ready to serve!