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Pappardelle al Cinghiale Recipe

Italian · Main course · 170 min total

A classic Tuscan pasta dish featuring tender wild boar slow-cooked in a rich tomato and red wine sauce, served over wide pappardelle noodles.

Ingredients

• 1 kg wild boar shoulder, cut into 3 cm cubes
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 cup dry red wine
• 400 g canned crushed tomatoes
• 1 cup beef or game stock
• 1 sprig fresh rosemary
• 2 bay leaves
• Salt and black pepper to taste
• 400 g dried pappardelle pasta
• Grated Parmesan cheese for serving

Instructions

1. Heat olive oil in a large heavy pot over medium-high heat. Brown the boar cubes in batches until deeply browned on all sides. Set aside.
2. Reduce heat to medium. Add onion, carrot, celery, and garlic; cook until softened, about 8 minutes.
3. Pour in the red wine, scraping up any browned bits. Simmer until reduced by half, about 3 minutes.
4. Return the boar to the pot. Add crushed tomatoes, stock, rosemary, and bay leaves. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally, until the meat is very tender.
5. Uncover and simmer for an additional 30 minutes to thicken the sauce. Adjust seasoning. Discard rosemary sprig and bay leaves.
6. Cook pappardelle in salted boiling water according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
7. Toss the pasta with the sauce, adding a splash of pasta water if needed to loosen. Serve immediately with grated Parmesan.

Tips

• Wild boar can be substituted with pork shoulder if unavailable.
• The sauce can be made a day ahead; reheat gently before tossing with pasta.
• Leftover sauce freezes well for up to 3 months.

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