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A plated dish of Pappardelle al Cinghiale, showcasing ribbon-like pasta coated in a rich wild boar ragu, garnished with Parmigiano-Reggiano and rosemary.

Pappardelle al Cinghiale (Wild Boar)

A traditional Tuscan dish featuring wide pappardelle pasta served with a rich and hearty wild boar ragu slow-simmered in red wine and aromatic herbs.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 4 plates
Calories 550 kcal

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Sharp knife and cutting board
  • Large pot for boiling pasta
  • Colander

Ingredients
  

Main Ingredients

  • 1 ½ pounds wild boar, cubed
  • 2 tbsp extra-virgin olive oil
  • 3 ounces pancetta, finely diced
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 2 juniper berries, lightly crushed
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 1 cup dry red wine (Chianti recommended)
  • 14 ounces canned crushed tomatoes
  • 1 tbsp tomato paste
  • 1 cup beef or game stock low-sodium
  • 1 pound pappardelle pasta fresh or dried
  • Grated Parmigiano-Reggiano optional garnish

Instructions
 

  • Heat olive oil in a Dutch oven over medium-high heat. Add pancetta and cook until it renders fat.
  • Pat the wild boar dry and sear in batches until browned on all sides. Set aside.
  • Reduce heat to medium and sauté onions, carrots, celery, and garlic until softened.
  • Add juniper berries, rosemary, and thyme, stirring well.
  • Deglaze the pot with red wine, scraping up any browned bits.
  • Stir in crushed tomatoes, tomato paste, and stock. Return the boar and pancetta to the pot.
  • Simmer on low heat for 2.5 to 3 hours, skimming any excess fat.
  • Cook pappardelle in salted boiling water until al dente.
  • Drain pasta and toss with the sauce. Garnish with Parmigiano-Reggiano if desired.

Notes

For deeper flavor, marinate the wild boar in red wine, juniper berries, and herbs overnight.

Nutrition

Calories: 550kcalCarbohydrates: 48gProtein: 35gFat: 23gSodium: 520mgFiber: 5g
Keyword Pasta, Slow-Cooked Ragu, Tuscan Recipe, Wild Boar
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