recipes
Pappardelle with wild boar ragout
2013-01-09
Ingredients
- 400g wild boar meat, for stewing
- 1 finely chopped onion
- 1 finely chopped carrot
- 1 finely chopped celery stick
- 2 cloves crushed garlic
- Few juniper berries
- 3 bay leaves
- Fresh rosemary springs
- Grated zest of an orange
- Grated nutmeg
- 2 glasses full bodied red wine
- 2 tbsp tomato paste
- 1 x 400g can tomato pulp
- 500ml beef stock
- 300g pappardelle pasta
- Parmesan cheese
- Chopped parsley
- 2 tbsp chopped toasted pistachios
- 2 tbsp olive oil
Method
Cut the meat into fine cubes and put into a bowl. the meat with the juniper berries, bay leaves, rosemary, grated nutmeg orange zest and red wine. Cover and allow marinating in a refrigerator overnight. Strain the meat, reserving the wine and juices. Cook the chopped vegetables in the olive oil until slightly browned then add the meat marinated meat and cook until browned. Stir in the tomato paste and continue to cook for 2 minutes before de glazing the pan with the reserved wine. Allow the wine to evaporate then stir in the tomato pulp and beef stock. Bring to the boil, reduce heat and simmer for 30 minutes until the meat is tender and the sauce is thickened. Serve the wild boar sauce tossed with the cooked pappardelle, sprinkle with chopped parsley, pistachios and Parmesan shavings.
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