Pappardelle al Cinghiale
Pappardelle al Cinghiale is a classic Tuscan dish featuring wide ribbons of pasta coated in a rich and savory wild boar ragu. Slow-cooked with red wine, tomatoes, and aromatic herbs, this dish offers a deep, satisfying flavor that pairs beautifully with freshly grated Parmesan and a sprinkle of fresh parsley.
Ingredients
- 400 g pappardelle pasta or homemade
- 500 g wild boar meat diced
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 1 cup red wine
- 400 g canned tomatoes crushed
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh parsley chopped for garnish
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic, cooking until softened and fragrant (5-7 minutes).
- Brown the Meat: Add the diced wild boar and cook until browned on all sides.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits. Let it simmer until the alcohol evaporates.
- Slow Cook the Ragu: Stir in the crushed tomatoes, oregano, bay leaf, salt, and pepper. Reduce heat to low, cover, and let simmer for 1.5 to 2 hours, stirring occasionally.
- Cook the Pasta: Bring salted water to a boil and cook the pappardelle until al dente. Drain and reserve some pasta water.
- Combine & Serve: Toss the pasta with the ragu, adding pasta water if needed for consistency. Serve with grated Parmesan and fresh parsley.
Notes
If wild boar is unavailable, substitute with pork shoulder for a similar texture. For extra depth, let the ragu rest for an hour after cooking to enhance the flavors. Serve with a robust red wine like Chianti or Sangiovese for an authentic pairing.