Pappardelle al
Cinghiale
Tuscan wide pasta with wild-boar ragù
Wide egg-pasta ribbons carry a slow-cooked wild-boar sauce with red wine, tomato and aromatic vegetables, in a familiar Tuscan pairing.
Wide ribbons with wild-boar ragù & shaved cheeseBroad pasta ribbons,
a Tuscan wild-boar sauce.
Pappardelle al cinghiale pairs broad egg-pasta ribbons with wild-boar ragù. The meat cooks slowly with aromatic vegetables, wine and herbs until it can be broken into small pieces. The sauce clings to the wide pasta, with a little cooking water helping it spread.
The pairing is well established in Tuscany, especially the Maremma, while wild-boar preparations also appear elsewhere in central Italy. Marinades and tomato quantities vary. The home recipe uses a refrigerated overnight wine marinade, fresh wine for the braise and purchased dried egg pappardelle. Wild boar gives the dish its identity; substituting beef or domestic pork makes a different sauce.
Let’s make pappardelle al cinghiale.
Six first-course portions from 600 g boneless wild boar and purchased dried egg pappardelle. The overnight marinade is included in the total.
Six first-course portions; starts with purchased dried egg pappardelle.
What you’ll need
Marinade
- 600 gboneless wild-boar shoulder from an inspected food supplier, cut into 2 cm pieces
- 500 mldry red wine
- 1bay leaf
- 4juniper berries, lightly crushed
Ragù
- 100 gonion, finely chopped
- 70 gcarrot, finely chopped
- 60 gcelery, finely chopped
- 2garlic cloves, finely chopped
- 45 mlextra-virgin olive oil
- 150 mldry red wine, fresh for cooking
- 300 gcanned crushed tomatoes
- 20 gtomato paste
- 1 smallrosemary sprig
- 500 mllow-salt meat stock, plus up to 250 ml extra if needed
- to tastefine salt and black pepper
Pasta and finish
- 480 gdried egg pappardelle
- 30 gParmigiano-Reggiano, shaved
- 1 tbspchopped parsley
- 5 lwater
- 30 gcoarse salt
The schedule includes a 12-hour refrigerated marinade and up to 3 hours braising. Older game can need longer. Buy food-grade wild boar; freezing and marinating are not substitutes for thorough cooking. The pasta is purchased, so handmade pasta preparation is separate.
How to make it
- 01
Marinate overnight
Put boar, 500 ml wine, bay and juniper in a covered nonreactive container. Refrigerate for 12 hours. Drain well and discard the marinade and its herbs; do not reuse them as sauce. Pat meat dry. Marinating does not make raw game safe to eat.
- 02
Brown and build the sauce
Heat oil in a heavy pot. Brown meat in two batches for about 10 minutes total and set aside. Soften onion, carrot and celery in the same pot for 10 minutes, adding garlic for the final minute. Stir in tomato paste, return meat and add the fresh 150 ml wine. Simmer for 3–4 minutes, scraping the base.
- 03
Braise until tender
Add tomatoes, rosemary and 500 ml stock. Cover with the lid slightly ajar and simmer gently for 2½–3 hours, stirring occasionally, until meat breaks easily under a fork. Add extra stock in small splashes if drying. Check the largest pieces reach at least 74°C/165°F as well as becoming tender. Remove rosemary and break the meat into smaller pieces with a spoon. Season and reduce briefly if watery.
- 04
Cook and coat the ribbons
Near the end of the braise, boil 5 l water and add coarse salt. Cook pappardelle for 1 minute less than the packet time. Reserve 300 ml cooking water. Transfer drained pasta to a wide pan with the ragù and 100 ml reserved water. Toss gently for 1–2 minutes until the ribbons are tender with a slight bite and coated, adding more water if needed. Serve with shaved cheese and parsley.
More to discover…
SecondiAbbacchio alla Romana
Lamb braises with garlic, rosemary and white wine, then takes on a savory, lightly sharp sauce from anchovies and vinegar.
PrimiAcquacotta
Slow-cooked onions, celery and tomatoes make a savory broth, served over toasted bread with an egg and grated pecorino.
PrimiAgnolotti del Plin
Small pinched pasta parcels hold a fine filling of braised veal, pork and spinach, dressed simply with butter and sage.