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Pappardelle al cinghiale is a quintessentially Tuscan autumn dish — wide silky pasta ribbons served under a rich slow-braised wild boar ragù simmered for hours in Chianti wine with juniper berries and aromatic vegetables until completely tender and falling apart. Wild boar has a more intense, gamey flavor than domestic pork, tempered by the long wine braise and overnight marinade. The result is a deeply flavorful sauce that coats the wide pasta ribbons magnificently. This is the taste of Tuscany in hunting season.
Prep
25 min
Cook
130 min
Total
155 min
Servings
4 srv
Difficulty
Hard
Calories
560 kcal
For 4 serving(s)
Per serving
Cut the wild boar into chunks and marinate overnight in red wine with crushed garlic, rosemary, juniper berries, and bay leaves in the refrigerator.
Remove the meat from the marinade and pat dry. Reserve the marinade liquid.
Brown the meat in batches in olive oil in a heavy Dutch oven over high heat. Remove and set aside.
In the same pan, cook the finely diced onion, carrot, and celery until soft. Add the garlic and cook 1 minute.
Return the meat to the pan, pour in the reserved marinade and passata. Bring to a boil, then reduce to very low. Cover and braise for 2 hours until very tender.
Shred the meat roughly with two forks. Adjust seasoning. Reduce uncovered if the sauce is too thin.
Cook pappardelle in well-salted boiling water until al dente. Drain and toss with the ragù. Serve with grated Parmesan.
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