Wild Boar Ragu Pappardelle with Summer Truffle

🧂 Ingredients

• ✓
  Harina 00

  400 g
• ✓
  Huevos

  4 unidades
• ✓
  Carne de jabalí picada

  600 g
• ✓
  Vino tinto Chianti

  200 ml
• ✓
  Tomates pelados en conserva

  400 g
• ✓
  Caldo de carne

  200 ml
• ✓
  Cebolla

  1 unidad
• ✓
  Zanahoria

  1 unidad
• ✓
  Apio

  2 tallos
• ✓
  Dientes de ajo

  3 unidades
• ✓
  Romero fresco

  2 ramitas
• ✓
  Tomillo fresco

  2 ramitas
• ✓
  Laurel

  2 hojas
• ✓
  Bayas de enebro

  6 unidades
• ✓
  Trufa de verano

  20 g
• ✓
  Parmesano Reggiano

  60 g
• ✓
  Aceite de oliva virgen extra

  4 cucharadas
• ✓
  Sal y pimienta negra

  al gusto

📋 Instructions

1. 1

   Make fresh pasta: mix 00 flour with eggs, oil and salt. Knead 10 minutes until smooth. Rest 30 minutes wrapped.

2. 2

   For ragu: finely chop onion, carrot and celery. Saute in oil over medium heat for 10 minutes.

3. 3

   Add minced wild boar and increase heat. Brown thoroughly for 8 minutes.

4. 4

   Add garlic, rosemary and thyme. Saute 1 minute.

5. 5

   Pour in Chianti. Reduce over high heat until almost evaporated, about 5 minutes.

6. 6

   Add crushed tomatoes, beef stock, juniper berries and bay leaves. Season, cover and cook over very low heat for 2 hours.

7. 7

   Roll out pasta to 2mm thick. Cut into 2-3cm wide strips. Dry on floured cloth for 15 minutes.

8. 8

   Cook pasta in salted water for 3-4 minutes. Drain, reserving 1 cup cooking water.

9. 9

   Toss pasta with ragu, adding cooking water to bind. Top with shaved summer truffle, parmesan and olive oil.