This is the beloved Wild Boar Ragù Sauce traditionally served in Italy with pappardelle pasta. If you can't find wild pig (aka wild boar) in your neck of the woods, you can substitute boneless pork, beef, bison or lamb.
1bottlered wineChianti a good choice; reserve ½ cup
The Sauce
olive oilas needed
4clovesgarlicfresh
3fresh chili pepper
4tspfine salt
black pepperto taste
2cupswateror as needed
½cupred winefrom bottle used for marinade
1tbsptomato paste
28ozwhole peeled tomatoes
11oztomato purée
1smallonion
1carrot
1ribcelery
14ozpappardelleor tagliatelle or fettucine
Instructions
Marinate the Meat
Cut the meat into large, bite-size pieces.
Cut the onion into very large pieces. Combine all of the marinade ingredients into a large bowl with a bit of wine.
Add the meat to the marinade and mix thoroughly. Add more red wine to the marinade, until the meat is covered with liquid.
Cover and let the marinated meat rest in the refrigerator for 12-24 hours. Remove the meat from the marinade. Throw out all of the wine and marinade aromatics—their job is done! Transfer the meat to a large skillet.
Wild Game? Pre-Cook the Meat
Cook the meat over medium-high heat for 15 minutes. Remove any liquid that is extracted from the meat during this cooktime. Strain out this liquid, throw it out, and return the meat to the pan. Continue this process until the meat is no longer giving off water.
Then, remove the meat from the pan. It’s time to sauté it in some olive oil and aromatics!
Sauté the Meat
Add a generous amount of olive oil to the bottom of a large skillet. Add four cloves of garlic (whole) and chili pepper to taste. Sauté (soffrito) over medium heat for 1-2 minutes.
Remove the garlic and pepper (throw them away) and add the meat to the skillet.
Sauté the meat in the infused oil for 1-2 minutes. Add salt to taste (about 2 teaspoons) and black pepper to taste.
Cut some of the meat into smaller bite-size pieces (feel free to use kitchen scissors!)
Make the Sauce
When the meat is sticking to the pan, add 1/2 cup of red wine.
When the wine is evaporated, add a cup of water.
Cover and reduce. When the water is reduced, add another cup and reduce again.
Add the tomato paste, crushed whole tomatoes and tomato puree. Add a whole onion, and the carrot and celery chopped into a few large pieces. Add another cup of water, salt to taste and more chili pepper to taste.
Cover and simmer the ragu for an hour and a half.
Finish with Pasta
Cook pappardelle according to package instructions. If you are using fresh pappardelle, cook it for 2 1/2 to 3 minutes. Toss the drained pasta with the sauce and serve!