In this Piatto™ video recipe, we’ll learn how to make a traditional Pork Ragu pasta sauce for pappardelle, polenta or a pasta of your choice.
This is the beloved Wild Boar Ragù 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. We recommend using wild game meat or a gamier meat as it will more closely resemble the flavor in the authentic Italian recipe we present here.
This is one of the best wild game recipes you’ll find. In this video we’ll share tips for removing the overly strong flavor many find unpleasant in wild game recipes. While used here to prepare pork ragù with wild boar, these tips can be used with great success in bringing out the best flavor in other strong meats as well.
SERVES 5-6
INGREDIENTS FOR Wild Boar Ragu Pasta Sauce
THE MARINADE
wild boar, wild pig, pork, beef or lamb – 1 kg / 2.2 pounds
carrot – one
fresh sage – 6-8 leaves
celery -stalk
bay leaves – 4-5 leaves
rosemary – 2 sprigs
fresh thyme – handful
fresh garlic – 5 cloves, halved
onion – one
whole peppercorns – 2 teaspoons
dried juniper berries – 2 teaspoons
cloves – 1/2 teaspoon
red wine – chianti, a bottle
THE PORK RAGU SAUCE
olive oil – as needed
fresh garlic – 4 cloves
fresh chili peppers – 2-3
fine salt – 4 teaspoons or to taste
black pepper – to taste
water – as needed or about 2 cups
concentrated tomato paste – Tablespoon (here, Mutti)
whole peeled tomatoes – 800 grams (here, Mutti)
tomato puree – 200-300 grams (here, Mutti)
onion – whole, small
carrot – one
celery – one stalk
PAPPARDELLE
pappardelle pasta – 300 – 400 grams (or pasta for however many people you are serving)
Buon Appetito!
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We are licensed by Apple, Inc. to use audio tracks “Chelsea Loft Short, “Chelsea Loft Medium” and “ Chelsea Loft Long” which is provided in the iMovie App from Apple, Inc.