Pork Ragu Pasta Sauce for Pappardelle | Cooking Wild Boar Recipe

In this video we’ll learn how to make
the pork ragu famously served in Italy with pappardelle. Let’s follow along as
an Italian grandma prepares this dish using wild boar the meat traditionally
used in the dish. For a list of ingredients, check out the video
description below. Step 1: Prepare the
Marinade To make the marinade, we need one large carrot cut into large pieces, 6 to
8 sage leaves coarsely chopped, 1 stalk of celery cut into large pieces, 4 to 5
bay leaves, 2 sprigs of fresh rosemary and a handful of fresh thyme, five cloves of garlic halved, and one small
onion cut into large pieces. We’ll also need 2 teaspoons of peppercorns, 2
teaspoons of whole dried juniper berries and a half a teaspoon of cloves. Add to
the herbs and spices about a quarter of a bottle of red wine. Here we’re using
Chianti. We’ll add more as needed to cover the meat. And finally the star of the
show: one kilogram or 2.2 pounds of boneless meat. Here we’re using wild boar
but you can also use pork, beef or even a gamier meat such as bison or lamb. Give
the ingredients a really good mix. Italian grandmas love to use their hands
for this kind of job. Use a pair of powder-free gloves if you don’t like to
touch raw meat. Lulu says that we use a marinade for this pork ragu recipe both
the flavor the meat and to remove some of the gaminess. Wild boar can have
an unpleasantly strong flavor if not prepared properly. The techniques that Lulu
will show here to remove the gamey flavor can be applied to any gamey meat such as
lamb or bison. Once the ingredients are well mixed, add
additional wine as needed to cover the meat. Here Lulu points out that it’s
important to use a wine that you’d be willing to drink when cooking. Cover and
let the meat rest in the refrigerator for 12 to 24 hours to allow flavors
time to develop. And here’s our pork again after 24 hours. Their job finished,
remove all of the vegetables and wine in the marinade. Transfer the drained meat
with all the vegetables from the marinade removed into a large skillet
Toss out the vegetables used in the marinade. Now it’s time to remove any
additional gamey flavor from our wild boar.
Lulu explains to do this we will cook the wild boar over medium-high heat for
about 15 minutes to extract more liquid from the meat. This liquid contains the
remaining gamey flavor from the meat By extracting this juice and removing it,
we’ll be able to create a pork ragu with a more delicate flavor. We’re ready
to drain our first spool of juice, then we return the meat to the heat to see if
there’s any more juice to extract. After about five minutes, there’s more liquid
to drain continue like this until the meat no longer gives off juice. For us
this was about 15 to 20 minutes. Transfer the meat to another bowl
because it’s time to make the sofrito. Add enough olive oil to cover the bottom
of your pan or skillet. To the olive oil at four whole cloves of garlic and chili
pepper to taste. Since this chili pepper was freshly
picked from Lulu’s garden, she’s just adding a few because her
peppers are really strong. Infuse the oil with the garlic and pepper over medium
heat for one to two minutes. Remove the garlic and pepper and add the wild boar
or pork to the fragrant oil. Indeed the smell of the wild boar is already
amazing. Increase the heat slightly and toss the meat in the oil for about a
minute then add about two teaspoons of of fine salt, black pepper to taste When the meat starts sticking to the
bottom of the pan, it’s time to add the ingredients for our pork ragu. Wild
boar is already a very lean meat and we’ve already extracted a lot of juice
to remove its strong flavor. So now we need a lot of liquid and a long cook time
to make our pork ragu tender and delicious. Scissors are a favorite
kitchen tool among Italian grandmas. Here Lulu is using a pair of scissors to
chop the cinghiale (the wild boar) into smaller pieces. The traditional pork
ragu with pappardelle features a combination of larger pieces of wild
boar and tiny shredded pieces of meat. And we’re ready for the wine!
Lulu gives the wine a taste to confirm its quality. Cin cin! You want to add
the wine when the meat has taken on a darker color. Then add a half a cup of red wine. After
the wine is evaporated, add a cup of water. Cover and reduce. When that
water is evaporated, add another cup of water and reduce again. When the water
has been absorbed by the meat, add a tablespoon of tomato paste. Give it a
quick stir then add 800 grams of whole tomatoes crushed. Lulu has chosen to use
whole tomatoes and crush them herself rather than using crushed tomatoes from
a can because she feels they have a better flavor. Always use canned tomatoes
that say San Marzano. Mutti is a reliable brand which can be found worldwide. This
traditional pork ragu recipe calls for three types of tomato. Now we’re adding
200 to 300 grams tomato passata or tomato sauce. And we’ll be slow cooking the
pork ragu for at least an hour and a half. Add to the sauce one whole small onion
and one carrot chopped into large pieces and one stalk of celery. And finally,
another cup of water and some salt for the tomatoes. And here Lulu adds one more
chili pepper from her garden just for good measure. Cover and simmer the pork
ragu for at least an hour and a half. After an hour and a half, our pork ragu
is looking and smelling delicious! Enjoy on polenta or enjoy this pork ragu as
the Italians do with pappardelle. To make pork ragu with pappardelle, add enough
pappardelle for four to five to a pot of boiling water. Use store-bought
pappardelle or make your own from scratch using our recipe. If using fresh
pappardelle, cook for two and a half to three minutes. When the pappardelle is
ready, drain and serve with the pork ragu. And Bon Appetit! Subscribe
below for more recipes like this from Italy and beyond.

2 comments on “Pork Ragu Pasta Sauce for Pappardelle | Cooking Wild Boar Recipe”

  1. Luisa Sotgiu says:

    Ottime le pappardelle ed anche la carne tenera e saporita

  2. Pia Iannone says:

    La carne tenerissima

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