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Pappardelle with wild boar sauce by al borgo

epicure 30 April 2014
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Cuisine ,
Type of Meal
Vegetarian-friendly
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Speed

A delicicious pasta dish where the gamey flavors of wild boar is beautifully balanced by the bright, tangy notes of the tomatoes.

Serves 4 Prep time 20 minutes
Cook time 75 minutes

500g pappardelle
100ml  extra virgin olive oil
2 cloves garlic, peeled
100g red onions, sliced
3 bay leaves
500g wild boar meat, minced
2 tbsp tomato paste (concentrate)
500ml red wine
1.5 kg tomatoes, peeled
salt and black pepper, to taste
Italian basil, parsley and Parmesan cheese, for ganishing

for the pappardelle

  • To cook as per package instructions

wild boar sauce

  • Pre-heat extra virgin olive oil in the skillet over medium to high heat until hot.
  • Add and sauté the sliced red onions and garlic in the skillet until they turn blonde and fragrant.
  • Add bay leaves and wild boar meat and sauté for 10 minutes under a strong fire.
  • Add tomato paste (concentrate) and stir for 5 minutes.
  • Add 500 ml red wine and bring it to boil.
  • When the red wine reduces 50% in volume, add peeled tomato, black pepper and salt and cook for an additional 45 minutes under slow fire.
  • Cook the pappardelle in the wild boar sauce for a further 2 minutes.
  • Garnish with Italian basil, parsley and Parmesan cheese.
  • Serve the dish while it is hot.

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