Pappardelle with Wild Boar Ragú

Pork Marinade

Ingredients

• 5 lb boneless pork shoulder, cut into 1-inch cubes
• 1 yellow onion, halved
• 1 carrot, roughly chopped
• 1 fennel bulb, halved (fronds and stalks removed)
• 2 garlic cloves, smashed
• 2 bay leaves
• 2 tsp allspice
• 1 sprig rosemary
• 1 bottle red wine (a structured varietal such as Sangiovese, Chianti, or Merlot is ideal)
• 1 tsp ground black pepper

Instructions

1. Place pork and all marinade ingredients in a non-reactive container. Ensure the meat is fully submerged
2. Cover and refrigerate for 12–24 hours
3. Remove pork from the marinade, discarding both the liquid and solids.

 

Tomato Sauce Base

Ingredients

• 1 28oz can crushed San Marzano tomatoes (avoid strained varieties)
• 1 yellow onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1–2 garlic cloves, minced
• 3 Tbsp tomato paste
• 1/4 cup red wine (preferably the same varietal used in the marinade)
• 2 Tbsp extra virgin olive oil
• 1 bay leaf
• Sea salt and freshly ground black pepper, to taste

Instructions

1. In a large pot, add the crushed tomatoes and keep over low heat.
2. In a sauté pan over medium heat, warm the olive oil. Add garlic, onion, carrot, and celery. Season lightly with salt and cook, stirring frequently, until fragrant and softened.
3. Add the marinated pork and brown evenly on all sides.
4. Deglaze the pan with red wine, scraping up any browned bits.
5. Transfer the contents to the tomato pot. Stir in tomato paste, bay leaf, and season with additional salt and black pepper.
6. Simmer gently for 1.5 to 2 hours, stirring occasionally to prevent scorching. If the sauce thickens too much, add a splash of water or beef stock.
7. Once the pork is fork-tender, gently shred into the sauce for a rustic texture.

 

Handmade Pappardelle

Makes 2–3 portions

Ingredients

• 200g 00 flour (substitute all-purpose flour, if needed, though texture will be firmer)
• 3 egg yolks

Method

1. On a clean, flat surface, form the flour into a mound and make a deep well in the center.
2. Add the egg yolks to the well and whisk gently with a fork, gradually incorporating the flour from the edges.
3. Once the mixture begins to come together, knead by hand for 5–8 minutes. The dough will feel slightly firm and dry at first but should become smooth and elastic.
4. Shape into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 1 hour (or refrigerate up to 24 hours).
5. After resting, divide the dough in half. On a floured surface, roll each portion to approximately 1/8 inch thick using a rolling pin or pasta roller.
6. Cut into ribbons about 1.5 inches wide and 10 inches long. Lightly dust with semolina flour and place on a parchment-lined tray to prevent sticking.

To Cook

• Bring 4–5 quarts of water to a rolling boil. Season generously with kosher salt (approximately ½ cup, or to taste).
• Cook noodles for 2 minutes.
• For frozen pasta, cook directly from frozen for 3 minutes. Do not thaw.

To Serve

Toss the freshly cooked pappardelle with the ragù and top with shaved Parmigiano-Reggiano or Pecorino Romano.

Serve with a glass of 2021 Stags Leap District Cabernet Sauvignon—its structure, depth, and refined tannins beautifully complement the richness of the dish.