Italian 120 min

Pappardelle al Cinghiale

Name: Pappardelle al Cinghiale
Total time: 120 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1½ lbs wild boar shoulder, cut into 1-inch cubes (or pork shoulder); 400g pappardelle pasta; 1 cup dry red wine (Chianti); 1 can (14 oz) whole San Marzano tomatoes, crushed; 1 white onion, finely diced; 2 carrots, finely diced; 3 stalks celery, finely diced; 6 cloves garlic, minced; 4 juniper berries, crushed; 2 bay leaves; 1 sprig fresh rosemary; 3 tablespoons olive oil; Parmigiano Reggiano for serving; Salt and black pepper to taste

comfort-foodhigh-protein

Ingredientsfor 2

620

Cal

48g

Protein

58g

Carbs

20g

Fat

11½ lbs wild boar shoulder, cut into 1-inch cubes (or pork shoulder)
2400g pappardelle pasta
31 cup dry red wine (Chianti)
41 can (14 oz) whole San Marzano tomatoes, crushed
51 white onion, finely diced
62 carrots, finely diced
73 stalks celery, finely diced
86 cloves garlic, minced
94 juniper berries, crushed
102 bay leaves
111 sprig fresh rosemary
123 tablespoons olive oil
13Parmigiano Reggiano for serving
14Salt and black pepper to taste

Order ingredients on Instacart

Instructions

1
Season boar pieces generously with salt and pepper. Heat olive oil in a Dutch oven over high heat. Sear the meat in batches for 3–4 minutes per side until deeply browned. Remove and set aside.
2
In the same pot over medium heat, cook onion, carrot, and celery for 8 minutes until softened. Add garlic, juniper berries, and rosemary, cook 2 minutes. Add wine and scrape up all browned bits. Cook until wine reduces by half.
3
Add crushed tomatoes, bay leaves, and enough water to barely cover the meat. Return the browned meat to the pot. Bring to a simmer, cover, and braise at 300°F for 1½–2 hours until the boar is completely tender and starting to fall apart.
4
Shred the meat and stir back into the sauce. Simmer uncovered for 15 minutes until the sauce is thick and coats a spoon. Season with salt and pepper. Cook pappardelle in salted boiling water until al dente, drain, and toss with the ragù. Serve with fresh Parmigiano.