🍝 Pappardelle with wild boar ragù
Pappardelle al cinghiale is a Tuscan classic of wide pasta ribbons tossed with wild boar slowly braised in red wine and tomato, perfumed with juniper. The sauce is deep, dark and gamey, and the meat falls into tender shreds. It is served hot, especially in autumn during the hunting season.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g pappardelle
- 600 g wild boar shoulder, diced
- 400 g chopped tomatoes
- 250 ml red wine
- 6 juniper berries, lightly crushed
- 1 tbsp olive oil
- Salt and pepper
Method
- Optionally marinate the boar overnight in half the wine with the juniper.
- Brown the meat in the oil in batches.
- Add the remaining wine and reduce for a few minutes, then add the tomatoes and juniper.
- Cover and simmer gently for about 2 hours until very tender, adding water if needed; shred the meat.
- Cook the pappardelle, drain and toss with the ragù.
How to make it lighter
- Wild boar is a lean meat; trim any visible fat and keep the oil to 1 tbsp.
- Serve about 80 g dry pasta per person with plenty of sauce.
- Add a side of greens or a salad to make the plate more filling.
History
Wild boar is plentiful in the hills of Tuscany and the Maremma, and boar ragù has long been part of the local hunting cuisine. Served with broad pappardelle, it has become one of the most recognisable dishes of Tuscan trattorias.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →