Pappardelle al ragù di cinghiale

All the goodness of tuscan tomatoes whit Max Mariola

Pappardelle al ragù di cinghiale
Pappardelle with wild boar and porcini mushrooms
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hard

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180 min

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main course

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4 people

Barattolo il delicato 700g
Il delicato
product details

Method

Cut the meat up into small pieces and place it in a bowl with a litre of red wine, the vinegar, herbs, spices, two peeled cloves of garlic, the lemon cut into pieces, a laurel leaf and a stick of celery. Mix all the ingredients thoroughly (making sure the meat is covered by the liquid), place a lid on the bowl and leave to marinate in the fridge for 24 hours.
Drain the marinade off the meat, wash and chop the rest of the celery, together with the carrot and the onion. Brown the rest of the garlic in a casserole with the oil and add the meat.
Once it is browned and sealed on all sides, pour the brandy over it, and after it evaporates, add the chopped vegetables, laurel and wine remaining.
When the stew boils, add the tomato pulp, salt and pepper and continue cooking for about 2 hours, adding hot water when necessary.
When the meat is almost cooked, remove it from the casserole, chop it up roughly and put it back in the casserole to cook for a further 30 minutes.
In the meantime, wash and clean the porcini mushrooms, slice them thinly and add them to the wild boar sauce; add salt if required and continue cooking for 15 minutes.
Cook the pasta in plenty of salted water, drain and serve with the sauce. Drizzle with a little extra-virgin olive oil and sprinkle with freshly chopped parsley.

Ingredients

320 g of pappardelle pasta
400 g of lean wild boar meat
200 g of porcini mushrooms
400 g of Petti extra fine sieved passata “Il delicato”
3 cloves of garlic
1 onion
1 carrot
2 sticks of celery
1 lemon
2 laurel leaves
4 juniper berries
3 cloves
4 tbsps. of extra- virgin olive oil
0.5 dl of white vinegar
1 glass of brandy
1.5 l of red wine
1⁄2 cinnamon stick
1 bunch of herbs (parsley, rosemary, sage)
salt, pepper
parsley