Wild Boar Ragout with Pappardelle

1. the day before, cut the meat into 3 cm cubes, mix in a baking dish with red wine, 4 sprigs of thyme and bay leaves and marinate for one night. The following day, pour the meat into a colander and collect the marinade.

Heat olive oil in a saucepan, brown the meat over medium heat, season with salt and pepper, add stock and marinade. Cook the ragout open at medium heat for 45 minutes. Add whipped cream. Cook the ragout for another half an hour. Remove the meat with a skimmer and put it into a suitable bowl. Remove the bay leaf and thyme.

Blend the sauce with a hand blender. Stir the cornstarch with a little cold water, thicken the sauce with it, make 1 minute and set aside.

Cook the pasta in boiling salted water according to the package instructions until al dente, pour into a sieve and collect 60 ml of the pasta water.

Pour the pasta water in portions into a large frying pan.

Heat the meat and sauce in batches, stirring throughout. Stir in the pasta in batches, sprinkle with the remaining plucked thyme leaves and serve on the spot on warm plates.

Nutritional values

Fat in g: 54

Carbohydrates in g: 50

Preparation time

160 min

Our tip: Use high-quality red wine for a particularly fine taste!

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