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Joe Lycett's wild boar ragù
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Total Time:
3 hours 35 minutes
Delicious wild boar pasta inspired by Tuscan cuisine. Perfectly tender meat with rich flavor, paired with silky pappardelle. Great for batch cooking.
Ingredients:
  • 1.5 kg higher-welfare wild boar sinew removed (use a mixture of shoulder, leg and loin)
  • 4 red onions
  • 2 carrots
  • 2 sticks of celery
  • 5 juniper berries
  • 5 fresh bay leaves
  • 1 bottle of Trecciano Chianti red wine
  • 50 g higher-welfare pancetta or lardo
  • 700 g passata
  • 2 litres organic beef stock
  • Parmesan cheese optional
  • extra virgin olive oil
  • 4 large free-range eggs
  • 2 tablespoons olive oil plus extra for greasing
  • 1 kg Tipo 00 flour plus extra for dusting
Instructions:
  • Start by slicing the wild boar into 5cm chunks and placing them in a large bowl. Peel 2 red onions, then roughly chop them with 1 carrot, 1 stick of celery, juniper berries, and bay leaves. Add everything to the bowl along with half of the wine, cover, and chill in the fridge overnight. The next day, remove the boar from the marinade, pat dry, and coarsely mince it. Peel the remaining onions, scrub and trim the remaining carrot and celery, then mince them. Mince the pancetta and cook it with 1 tablespoon of oil in a large casserole pan over medium heat for 2 minutes. Add the minced vegetables and boar, cooking until golden brown and juices have evaporated, stirring regularly. Pour in a large glass of red wine, allow it to cook away, then add the passata and 500ml beef stock. Simmer on low for 3 hours, adding ladlefuls of stock throughout. For the pasta, whisk together eggs, sea salt, black pepper, oil, and water. Gradually add flour to form a smooth dough, then knead, wrap in clingfilm, and rest for 30 minutes. Roll out thinly, cut into strips, and cook small batches in boiling salted water for 1 minute 30 seconds. Add a spoonful of ragù to a pan with Parmesan, cook pappardelle in the sauce, toss, and plate. Finish with an extra grating of Parmesan, if desired. Enjoy!

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