4 Serves
64 Mins
Finely dice the onion and prepare the wild boar meat by cutting it into small, uniform cubes.
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Vitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
98 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
228 mg / 1,250 mgPotassium
227 mg / 4,700 mgSodium
749 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat and sauté the onions until translucent.
Add the wild boar meat to the Dutch oven, browning it thoroughly on all sides to develop flavor.
Season the mixture with salt and black pepper, then simmer the ragu until the meat is tender and the sauce has thickened.
Toss the cooked pappardelle pasta with the ragu and serve immediately while hot.
45
g90
g25
g
Italian
Italian