Pappardelle al Cinghiale is a hearty pasta dish that originates from Tuscany, Italy. It features wide, flat pappardelle noodles served with a rich and flavorful ragu made from wild boar meat, vegetables, and red wine. This dish is perfect for a cozy night in or a special occasion.
Pappardelle al Cinghiale (Wild Boar Ragu)
Ingredients
- 1 pound pappardelle pasta
- 1 pound wild boar meat, diced
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup chicken or beef broth
- 2 bay leaves
- Salt and black pepper, to taste
- Grated Pecorino Romano cheese, for serving
- Chopped fresh parsley, for garnish (optional)
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat some olive oil over medium-high heat.
- Add the wild boar meat to the pot and cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.
- Add the onion, celery, and carrots to the pot and cook until softened, about 5-7 minutes.
- Add the garlic to the pot and cook for an additional minute.
- Stir in the tomato paste and cook for another minute.
- Add the red wine to the pot and bring it to a simmer, scraping the bottom of the pot to loosen any browned bits.
- Add the crushed tomatoes, chicken or beef broth, bay leaves, salt, and black pepper to the pot and bring the sauce to a boil.
- Reduce the heat to low and add the browned wild boar meat back to the pot. Cover the pot and let the sauce simmer for 2-3 hours, until the meat is tender and the sauce has thickened.
- When the sauce is almost done, bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, according to package instructions.
- Drain the pasta and reserve 1 cup of the pasta cooking water.
- Add the pappardelle to the pot with the ragu and toss to coat the noodles evenly. If the sauce seems too thick, add a little bit of the reserved pasta cooking water to thin it out.
- Serve hot, topped with grated Pecorino Romano cheese and chopped fresh parsley, if desired.
